Soup,  What's Cookin'

Curried Beet Soup with Tandoori Chickpeas

A few months ago I was searching for something fun to do with these beets I had gotten at the grocery store.  Nothing seem appetizing until I found this recipe. It hit the spot and was so good and filling.

This is a lot of spices so take a deep breath put on some amazing music and enjoy your time in the kitchen. Cutting things and preparing  your spices for the recipe is a part of the fun.

Curried Beet Soup with Tandoori Chickpeas

A creamy beet soup with crispy spicy chickpeas
Course: Appetizer, Soup
Cuisine: Indian
Diet: Vegan
Keyword: beets, chickpeas, condiment, dinner, indian, lunch, main dish, Soup
Servings: 6
Calories: 148kcal


  • Baking Pan
  • Oven
  • Mixing bowl
  • Cooking Spoon
  • Knives
  • high-speed blender
  • Dutch Oven


Tandoori Masala Ingredients

Soup Ingredients


Tandoori Chickpea Instructions

  • preheat oven to 375 degrees F (190 C), and Toss to combine, and sample a chickpea.
  • add rinsed and dried chickpeas with all ingredients into a mixing bowl
  • mix all ingredients thoroughly
  • Taste and adjust seasonings as needed.

Soup Instructions

  • 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 cilantro (optional).


Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month.
Store chickpeas separately in a well-sealed container at room temperature up to 2 days.


Calories: 148kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 592mg | Fiber: 6g | Sugar: 16g | Vitamin A: 689IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg
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