Curried Beet Soup
Cooking Instructions
- 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.
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