Curried Beet Soup with Crispy Tandoori Chickpeas
This vibrant soup transforms earthy beets into a silky, spiced puree enhanced with green curry paste, warming spices like turmeric and cumin, and a touch of coconut milk for richness. The standout feature is the crispy tandoori-spiced chickpeas that add delightful texture contrast and bold flavor to each bowl. Perfect for cozy dinners or elegant entertaining, this soup offers complex Indian-inspired flavors while being naturally plant-based and nourishing.
Ingredients
- 1 15-ounce can chickpeas, rinsed, drained and dried
- 1 Tbsp coconut oil, melted
- ¼ tsp sea salt
- 2 Tbsp tandoori masala spice blendcurry powder12g curry powder per 25g pastespice
different flavor profile
- 1 tsp coconut sugar
- 1 Tbsp coconut or grape seed oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 6 small-medium beets, peeled and quartered
- 1 pinch sea salt
- 1 pinch black pepper
- 1 ½ Tbsp green curry pastecurry powder12g powder per 25g pastespice
milder heat
- ¼ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 pinch ground cardamom(optional)
- 1 pinch ground coriander(optional)
- 1 14-ounce can light coconut milk(optional)
- 2 cups vegetable broth
- 2 Tbsp coconut sugar
- fresh cilantro, chopped(optional)
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Toss chickpeas with coconut oil, salt, tandoori masala, and coconut sugar
- 3
Spread chickpeas on baking sheet and bake for 20-25 minutes until golden brown and fragrant
- 4
Heat large pot over medium heat
- 5
Add oil, shallots, garlic and ginger and sauté for 2 minutes, stirring frequently
- 6
Add beets, salt, pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander and stir to coat
- 7
Cover and cook for 4 minutes, stirring occasionally
- 8
Add coconut milk, vegetable broth, and coconut sugar
- 9
Bring to low boil over medium heat then reduce heat to low, cover, and simmer for 15 minutes until beets are fork tender
- 10
Puree soup with immersion blender or in regular blender until smooth
- 11
Taste and adjust seasonings as needed
- 12
Serve with coconut milk drizzle, tandoori chickpeas, and cilantro
Tips
Dry chickpeas thoroughly with a clean towel before seasoning for maximum crispiness when roasting.
For deeper flavor, toast whole spices like cumin and coriander seeds before grinding them fresh.
Adjust soup thickness by adding more broth for thinner consistency or simmering uncovered to reduce.
Good to Know
Store leftover soup covered in refrigerator for 3-4 days or freezer up to 1 month. Store chickpeas separately at room temperature up to 2 days.
Soup can be made 1-2 days ahead and reheated. Roast chickpeas fresh before serving for best texture.
Serve hot with coconut milk drizzle, crispy tandoori chickpeas on top, and fresh cilantro garnish.
Common Mistakes
Don't skip drying chickpeas thoroughly or they won't get crispy when roasted.
Avoid over-blending hot soup in regular blender to prevent pressure buildup - work in batches.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup without chickpeas?
Yes, the soup stands alone beautifully. Try topping with roasted pumpkin seeds, croutons, or a dollop of yogurt instead.
What if I don't have tandoori masala?
Make your own with paprika, cumin, coriander, turmeric, garam masala, and cayenne, or substitute with curry powder.
How long will this soup keep in the freezer?
The soup freezes well for up to 1 month. Thaw overnight in refrigerator and reheat gently, adding broth if needed.