Thai Coconut Beetroot Soup

A deliciously warming Thai coconut beetroot soup. This is perfect for cold autumn / fall days.

This recipe contains beets, oil (vegetable), onions, red curry paste, milk (coconut), vegetable stock, salt, black pepper, lemon juice, herbs

4 servings

Prep time: 20 min

Cook time: 1 hr 20 min

Ingredients:

• 500g beetroot
• 1 tbsp vegetable oil
• 1 onion finely chopped
• 1-3 tsp Thai red curry paste
• 400ml coconut milk
• 300ml vegetable stock
• Salt
• Black pepper
• Lemon juice to taste
• Chopped herbs (optional)

Instructions:

• 1. Remove the leafy parts of the beetroot. Do not trim the roots, so that it does not bleed.
• 2. Add the beetroot to a pot, cover with plenty of water, bring to the boil and then simmer until tender (between 45-60 mins depending on its size).
• 3. Drain the beetroot and when pieces are cool down peel and chop them.
• 4. Add the oil to a saucepan and fry the onion for about 7 mins until soft.
• 5. Add in the beetroot and curry paste and cook for a few mins.
• 6. Stir in the coconut milk and stock, season with salt and pepper and bring to the boil then reduce to a simmer for about 5 mins.
• 7. Let the soup cool and whizz with a hand held blender or in a food processor.
• 8. Add lemon juice to you taste and adjust season and serve.