Thai Coconut Beetroot Soup
By: Bintu Hardy
Published: Wednesday, November 13, 2013 - 2:39am

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)

Preparation

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.

About

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