Curried Beet Soup

Name: Curried Beet Soup
Yield: 2 people
Cuisine: American
Ingredients: 2-3 pcs beet root, peeled and cut into cubes; 1 pc carrots, peeled and cut into cubes; 1 tsp curry powder; Salt; Olive oil; 1/2 white or yellow onion, diced; 1 inch ginger, diced; 1/2 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tap curry powder; 1 tap garlic powder; 2-3 cups chicken stock; 1/2 cup coconut milk; Olive oil; 1 can ready-to-eat chickpeas, drained and skin removed; 1 tbsp cumin powder; Salt; Olive oil

alfredsanpedro @theweekenddinnerlog

Curried Beet Soup

alfredsanpedro @theweekenddinnerlog

Saved

Ingredients

2 people

2-3 pcsbeet root, peeled and cut into cubes
1 pccarrots, peeled and cut into cubes
1 tspcurry powder
Salt
Olive oil
For the soup:
1/2white or yellow onion, diced
1 inchginger, diced
1/2 tspturmeric powder
1/2 tspcumin powder
1/2tap curry powder
1tap garlic powder
2-3 cupschicken stock
1/2 cupcoconut milk
Olive oil
Crispy chickpea toppings (optional)
1 canready-to-eat chickpeas, drained and skin removed
1 tbspcumin powder
Salt
Olive oil

Saved

Steps

1

In a large bowl, toss beets and carrots with oil, salt and curry powder.
2

Lay flat on a baking tray and roast in a pre-heated oven of 205 deg Celcius for 15 minutes. After 15 minutes, flip the vegetables and roast the other side for another 15 minutes.
3

If making the crispy chickpeas, toss chickpeas with oil, cumin powder and salt. Baked together with the vegetables, turning the chickpeas occasional so that it doesn’t burn.
4

To make the soup, heat oil in a pot, and saute onion and ginger until fragrant.
5

Put the roasted vegetables and saute along with the turmeric, cumin, curry and garlic powder.
6

Add chicken stock and simmer for 10 minutes.
7

Add the coconut milk and simmer for another 5-7 minutes. Turn off heat.
8

Using an immersion blender, blend until no lumps remain (or according to desired consistency).
9

Turn heat on. Adjust with additional water if the soup is to thick. Season with salt and pepper to taste. Simmer for 2-3 minutes.
10

Serve warm with lemon and toppings of croutons or crispy chickpeas.