Beetroot Ginger Soup with Spicy Chickpeas

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Our lives are chaotic and stressful, and sometimes we are held captive by our fears and insecurities. As we usher in the new year, it's time to let go of all our inhibitions and dream and chase those dreams with every fiber of our being. Let´s drop our guards, move forward, and let our faith win over our fears.

January is the month of resolutions, and if eating healthier is one of your resolutions, then you have come to the right place. After an indulgent holiday season, it is finally time to bounce back and get back on track. The recipe I am sharing today is not only healthy but also satisfying to the tastebuds.

The Beetroot Ginger Soup can be your perfect companion to chilly, winter nights. It is hearty, comforting, and full of flavors. Plus, the health benefits are numerous.

• Beetroots are a great source of fiber, folate, potassium, iron, and vitamin C.
• Ginger is rich in antioxidants and anti-inflammatory properties that are beneficial in the treatment of certain ailments and diseases.
• Coconut milk prevents heart diseases and aids in weight loss.

The addition of potatoes and coconut milk adds a subtle sweetness to the soup.

Are you looking for other soup recipes?You can also check out my Roasted Tomato and Red Pepper Soup and Creamy Roasted Pumpkin and Carrot Soup

You can pair this delicious soup with your favorite whole grain bread. I like to top my bowl with some spicy and crispy chickpeas that make it a wholesome, satisfying meal.

Beetroot Ginger Soup with Spicy Chickpeas
Author: Happily Cooking
Preparation Time: 15min
Cooking time: 40min
Yields: 4 servings
Calories per serving: 324kcal

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon peeled and finely chopped fresh ginger
• 2 medium potatoes, diced
• 2 large or 3 medium beetroots, peeled and diced into ¼ inch cubes
• 4 cups vegetable stock
• ¼ to ½ cup full-fat coconut milk
• 400 gm cooked chickpeas
• 1 tablespoon Paprika
• ½ Lemon juice
• 1 tablespoon vegetable Oil
• ½ teaspoon Salt
• ½ teaspoon Garlic Powder (optional)

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add in the onions and cook until they are soft and translucent.
3. Then, add the ginger and garlic and sauté for 2 minutes, stirring frequently.
4. Add in the diced beetroots and potatoes and pour approximately 4 cups of stock and bring it to a boil.
5. Once the soup comes to a boil, reduce heat, cover soup and simmer for 20-25 minutes,or until beets are fork-tender.
6. While the soup is cooking, we will prepare the chickpeas. In a skillet/frying pan, heat 1 tablespoon oil. Add cooked chickpeas and roast until they turn brownish.
7. Season with salt, garlic powder, paprika, and drizzle freshly squeezed lemon juice. Cook for a minute or two before turning off the heat.
8. Transfer the soup to a blender, and blend until creamy and smooth.
9. Transfer the soup back to the pot, and then add in the ¼ cup coconut milk. Taste and adjust the seasonings(salt and pepper) as required.
10. Serve the soup warm with an extra drizzle of coconut milk (optional), and a generous amount of spicy chickpeas.