Thai Coconut Beetroot Soup

Thai Coconut Beetroot Soup

Thai Coconut Beetroot Soup

45 minutes

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Ingredients
  • 500g beetroot
  • Black pepper
  • 400ml coconut milk
  • Lemon juice to taste
  • 1 onion finely chopped
  • Salt
  • 1-3 tsp Thai red curry paste
  • 2 tablespoons vegetable oil
  • 300ml vegetable stock
Instructions

Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed

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).

Drain the beetroot and when pieces are cool down peel and chop them.

Add the oil to a saucepan and fry the onion for about 7 mins until soft.

Add in the beetroot and curry paste and cook for a few mins.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.

Let the soup cool and whizz with a hand held blender or in a food processor.

Add lemon juice to you taste and adjust season and serve.

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • Thai
  • Asian
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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