Beetroot Soup with Tandori Chickpeas
-
If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt, tandori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
-
Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
-
In the meantime, heat a large pot over medium heat.
-
Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
-
Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
-
Add coconut milk, vegetable broth, and coconut sugar.
-
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
-
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
-
Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn't make any adjustments.
-
Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of coriander (optional)