The obsession lives on, and I have another treat for you guys: A 30-minute curried beet soup with crispy tandoori-roasted chickpeas. You in? There’s an Indian restaurant in Portland called Bollywood Theater that’s quite sensational. They serve a roasted beet dish cooked in coconut milk and curry leaves. Mmm. So many people had raved about them I had to try them myself. The bad news: While the flavor and concept was there, the texture wasn’t what I was hoping for. The good news: I made my very own inspired version at home and turned it into soup. Spoiler alert: Mine (in my opinion) is better than the original concept (just sayin’). This soup is simple, requiring just 30 minutes from start to finish. It’s also vegan, gluten free, and loaded with health benefits. Beets are rich in iron, fiber, folate, vitamin C, and potassium. They’re also a natural anti-inflammatory, are loaded with disease-fighting phytonutrients, and help the body detoxify. Coconut milk not only provides a creamy base to this soup, it also boasts healthy doses of B vitamins and vitamin C, as well as iron, selenium, and calcium. Ginger is a natural anti-inflammatory and pain reducer. It’s also proven to help settle an upset stomach and also improves digestive function. Also, delicious. Garlic also acts as an anti-inflammatory in the body, and is a great source of vitamin C, B6, manganese, and selenium. Somehow, it also contains compounds that help regulate our blood pressure. I know, it’s magic. While your soup is cooking, roast your chickpeas. I toss mine in a simple mixture of salt, coconut sugar, and my go-to tandoori masala spice blend. It’s an Indian seasoning that’s spicy, robust, and so versatile (learn more about it here)! You can find it at spice markets and grocery stores like Whole Foods or make a DIY version (see recipe notes). The result is a tender chickpea with a slightly crispy edge and a rich, smoky, subtly spicy flavor – perfect for topping this soup. I hope you all love this soup! It’s: CreamyComfortingCurry-spicedHeartyEarthyHealthy& Quick If you have an abundance of beets in your pantry, this is the recipe for you. This soup is perfect for when you’re craving something a little spicy, warm, and comforting. The crispy, tandoori chickpeas make it a complete meal with one small serving providing almost 11 grams of protein and 7 grams of fiber. If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
