They offer a dish of roasted beets cooked with coconut milk and curry leaves. Mmm. Others so highly rated them that I just had to give them a try.

The bad: Although the concept and flavor were there, the texture was not what I had hoped for.

Good news: At home, I created my own-inspired version and made it into soup. Spoiler Alert: My version (in my opinion, anyway) is even better than the original idea (just saying’).

It takes only 30 mins to make this soup. This soup is also gluten-free and vegan. It has many health benefits.

Beets contain iron, potassium, fiber, folate, and vitamin C. Beets are also anti-inflammatory and contain phytonutrients that fight disease. They help detoxify the body.

Coconut Milk is a rich, creamy base for this soup. It also contains iron, calcium, vitamin C, and B vitamins.

Ginger has anti-inflammatory properties and is pain relieving. Ginger has also been shown to improve digestion and soothe an upset stomach. Also, delicious.

Garlic is also an anti-inflammatory and a good source of manganese and selenium. It also contains compounds that help to regulate our blood pressure. It’s like magic.

Roast your chickpeas while your soup cooks. I mix mine with salt, coconut sugar, and my favorite tandoori spice blend. This Indian seasoning is robust, spicy, and versatile.

This results in a tender chickpea with a crispy edge and a rich, smoky flavor. It’s perfect to top this soup.

This recipe is perfect if you have a surplus of beets. This soup is great when you want something warm, spicy, and comforting. One small serving contains almost 11 grams of protein and 7 grams of fiber.

Ingredients

CHICKPEAS

• One 15-ounce chickpea can (rinsed and drained, then dried with a clean cloth)
• Coconut oil (or grape seed oil): 1 Tbsp
• Add more salt to taste.
• Use two tablespoons of tandoori spice mix (see notes on DIY/where to purchase*).
• 1 tsp Coconut sugar

SOUP

• Coconut or grapeseed oil, 1 Tbsp
• Two medium shallots thinly diced
• Two cloves of garlic, minced (each clove yields 1 Tbsp).
• Ginger minced 1 Tbsp
• Six medium-sized beets peeled, quartered
• Add more salt and black pepper to taste.
• Use 1 1/2 tbsp curry paste (or substitute 12 g curry for 25 g paste).
• 1/4 tsp cinnamon ground
• Ground turmeric, 1/2 tsp
• Half a teaspoon of ground cumin
• 1/4 tsp cayenne pepper
• Cardamom, coriander, and one pinch of each ( optional).
• Light coconut milk, 14 oz.
• 2 cups vegetable stock ( DIY or purchased at a store)
• 2-3 Tbsp coconut sugar (or maple syrup)
• Fresh chopped cilantro (optional)

Instructions

• Preheat the oven to 375°F (190 C), and then add drained and rinsed chickpeas into a small bowl. Add coconut oil, tandoori spice, coconut sugar, and salt to the bowl. Mix well and taste a chickpea. Adjust seasonings to taste.
• Spread on a baking sheet without any liners and bake at 375°F for 20-25 mins or until golden and fragrant. Allow to cool.
• Meanwhile, warm up a large saucepan over medium heat.
• Add oil, shallots, and garlic once the oil is hot. Stir frequently and sauté for 2 minutes.
• Add the beets and any other ingredients you want. Stir to coat, then cover and cook for 4 minutes while stirring.
• Add coconut milk, vegetable stock, and coconut Sugar.
• Bring beets to a simmer over low heat, then cover and reduce heat for 15 minutes or until they are tender.
• Puree the soup on high speed with an immersion blender or in a blender. When using a blender to puree the soup, return it to the pot.
• Add more salt, dry spices, or sweeteners to your taste. I did not make any changes.
• Serve with an additional drizzle of coconut cream (optional), generous amounts of tandoori roasted chickpeas, and a sprinkle of cilantro (optional).
• Storing leftover soup in the fridge for 3-4 days or in the freezer for up to a month is advisable. Chickpeas can be stored separately in an airtight container at room temp for up to two days.