Thai Coconut Beetroot Soup

7 steps · 45 min total

1. 01

   Prepare Beetroot

   Trim the leafy greens from the beetroot, but leave the roots intact. This helps prevent the beets from "bleeding" their color into the cooking water.
2. 02

   Boil Beetroot

   Place the prepared beetroot in a pot and cover it with plenty of water. Bring to a boil, then reduce the heat and simmer until the beets are tender when pierced with a knife. This usually takes between 45 to 60 minutes, depending on their size.
3. 03

   Peel and Chop Beetroot

   Drain the cooked beetroot. Once cool enough to handle, peel off the skins (they should slip off easily) and chop the beets into smaller pieces.
4. 04

   Sauté Onion

   Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the chopped onion and cook for about 7 minutes, stirring occasionally, until it's soft and translucent.
5. 05

   Simmer Soup

   Stir in the chopped beetroot and 1 teaspoon of Thai curry paste. Cook for a few minutes, letting the flavors meld.

   Pour in the 400 ml coconut milk and 300 ml vegetable stock. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 5 minutes.

6. 06

   Blend Soup

   Let the soup cool down slightly. Carefully purée it using a handheld immersion blender directly in the pot, or transfer it in batches to a food processor and blend until smooth.
7. 07

   Finish and Serve

   Stir in lemon juice to your liking, then taste and adjust the seasoning as needed. Serve the soup warm.