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).