Fragrant Spice Loaded Beet Soup with Crunchy Chickpeas
Fragrant Spice Loaded Beet Soup with Crunchy Chickpeas
I love beets. I usually roast them in the oven, giving them an extra concentrated beety flavor, and then use them in salads and grain dishes.
But after eating them in a soup in India, on a beautiful chilly evening, seated outdoors, the monkeys ogling our food from the trees, I see them in a different perspective.
The sweetness of the beets is complemented with a rich array of spices such as ginger, turmeric, cardamom, cumin, and garlic to give it an earthy yet super aromatic and fresh flavor. It’s creamy, beautiful, and it’s so so good. Serve it with some bread and even people not keen on soup, or beets, will be delighted.
If you don’t like spicy food, skip the cayenne. The coconut milk is also optional.
This recipe is loosely based on my memories of the soup we ate in Dharamkot, India, and a recipe by the Minimalist Baker.
Ingredients:
For the soup
2 tablespoon peanut or canola oil
2 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
6 medium beets, peeled and cut into large chunks
¼ teaspoon salt and freshly ground pepper to taste
2 tablespoons curry powder
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon ground cinnamon
A pinch of cayenne pepper – to taste (optional)
Freshly ground cardamom (optional)
3-4 cups vegetable broth or water
1 14-ounce can light coconut milk (optional)
1 teaspoon coconut sugar, maple syrup or agave (optional)
Toppings:
For the crispy chickpeas:
2 cups cooked chickpeas or 1 15-ounce canned chickpeas rinsed and drained
2 tablespoons olive oil
Salt and freshly ground pepper to taste
2 tablespoons Dr. Ayala’s Magic Spice
Chopped herbs/greens: chiffonaded cilantro, parsley or spinach
Preparation:
In a large pot over medium-high heat, add peanut oil, saute for a few minutes until golden, then add garlic and ginger, and sauté for another 30 seconds, stirring frequently
Add the beets, salt and pepper, curry powder, turmeric, cumin, coriander, cinnamon, cayenne, and cardamom (optional), stirring occasionally, let the beets sauté like that for a few minutes
Add the vegetable broth, coconut milk (if using) and coconut sugar
Bring to a low boil over medium-high heat and then reduce to a simmer, cover the pot and cook until beets are fork tender, about 30 minutes.
In the meantime make the chickpeas: preheat the oven to 350 degrees F (180 C), mix chickpeas in a mixing bowl with olive oil, salt, and Dr. Ayala’s Magic Spice, spread on a baking sheet lined with parchment paper, and bake for 15-25 minutes, until crunchy and golden brown. Set aside in a bowl
With an immersion blender, or alternatively, transferring the soup to a blender or food processor, purée until it’s creamy and smooth
Taste and correct seasonings
Serve topped with the crunchy chickpeas, and a sprinkle of herbs (optional)
Enjoy!
Dr. Ayala