Curried Beet Soup with Crispy Tandoori Chickpeas

Name: Curried Beet Soup with Crispy Tandoori Chickpeas
Total time: 30 min
Ingredients: 1 15-ounce can chickpeas, rinsed, drained and dried; 1 Tbsp coconut oil, melted; 1/4 tsp sea salt; 2 Tbsp tandoori masala spice blend; 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 1/2 Tbsp green curry paste; 1/4 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 pinch ground cardamom; 1 pinch ground coriander; 1 14-ounce can light coconut milk; 2 cups vegetable broth; 2-3 Tbsp coconut sugar; fresh cilantro, chopped

easycook.com

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 coc

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