Ingredients
2 tbsp coconut oil
1 white onion, chopped
1 tbsp grated ginger
2 garlic cloves, crushed
250g (approx 3) raw beetroots,
chopped
1 tbsp yellow thai curry paste
sea salt
1/2 tsp cinnamon
1/2 tsp turmeric
1 pinch cayenne
400ml coconut milk
400g chickpeas, drained
1 tbsp maple syrup
2 slices rye bread, toasted
Directions
Heat 1 tbsp coconut oil in a pot, add the onion and sauté for 5 minutes. Throw
in the ginger, garlic and beetroots and stir for a few minutes. Add in the curry
paste, a big pinch of salt, cinnamon, turmeric and cayenne and stir well. Then
pour over the coconut milk and simmer for 30 minutes.
In a frying pan, heat the remaining tbsp coconut oil, add the chickpeas and
sauté with the maple syrup and sea salt for 10 minutes until golden.
Top the soup with the toasted chickpeas and serve with rye bread.
