Feb 13 2019
This has so much flavor packed into it that it will blow you senses. The addition of the yogurt and crispy chickpeas on top creates a nice balance of textures and spices.
Heat up the oil in a medium pot and add the shallots, garlic and ginger and sauté for 2-3 minutes. Add all the spices and stir for 30 seconds before incorporating the beets in it. Cover and steam for 2-3 minutes.
Pour in the stock, coconut milk and maple syrup, bring to boil and reduce to simmer and cover for 15 minutes, until beets are tender and cooked through.
Using an immersion blender, purée the soup until smooth. Taste and adjust seasoning.
Serve in bowls and add some crispy chickpeas, a tsp of greek yogurt and some fresh cilantro.