As you’ve already noticed, beets are pretty prominent in my kitchen, thanks to my Eastern European heritage. I also make a lot of soups. Borscht is usually top of mind when it comes to cooking Soup with beets, but today I’m experimenting with roasting and blending. I roasted the beets and blended them into this creamy, jewel-colored veggie soup topped with crispy curried chickpeas, which also make a good snack on their own!
Pan-roasted chickpeas:
1/2 can chickpeas, rinsed and drained
1 Tablespoon coconut oil
1/4 teaspoon kosher salt
1 teaspoon curry powder
1/2 teaspoon cumin
To prepare: Heat up coconut oil and add chickpeas. Cook on medium-high rolling around the pan until they are turning crispy and golden. Spice with curry powder, curry and season with salt to taste. Toss well and let cool. Use to top the Beet Soup or just enjoy as a snack!
Roasted Beet Soup
- 4 beets (about 2 cups), halved + 1Tablespoon oil/ghee/coconut oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 Tablespoons oil/ghee/coconut oil
- 1 Tablespoon curry powder
- 1 Tablespoon ground cumin
- 1/4 teaspoon each cinnamon, clove and cardamom
- 1/2 can coconut milk
- Salt to taste
1. Preheat oven to 375F. Roast beets drizzled with oil on a baking sheet lined with parchment paper for about 25 mins until soft.
2. Heat up oil in a pot, add onion, garlic, ginger, and the spices. Cook and stir for 2-3 mins.
3. Add roasted beets, top with coconut milk and 1-2 cups of water or broth just to cover the contents. Season to taste and cook for 5-7 more minutes, turn the heat off and let stand to slightly cool.
4. Use a blender to liquify until smooth.
5. Serve hot topped with roasted chickpeas and drizzled with coconut milk. Enjoy!
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