Name: Curried Beet Soup with Tandoori Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 15-ounce can chickpeas ((rinsed, drained + dried in a clean towel)); 1 Tbsp melted coconut oil ((or sub grape seed oil)); 1/4 tsp sea salt ((plus more to taste)); 2 Tbsp tandoori masala spice blend ((see notes for DIY/where to buy*)); 1 tsp coconut sugar; 1 Tbsp coconut or grape seed oil; 2 medium shallots, thinly diced; 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp)); 1 Tbsp minced ginger; 6 small-medium beets, peeled and quartered; 1 pinch each sea salt + black pepper ((plus more to taste)); 1 1/2 Tbsp green curry paste ((or sub 12 g curry powder per 25 g paste)); 1/4 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 pinch each ground cardamom and coriander ((optional)); 1 14-ounce can light coconut milk ((optional // more for serving)); 2 cups vegetable broth (DIY or store-bought); 2-3 Tbsp coconut sugar ((or maple syrup)); Fresh chopped cilantro ((optional))