Thai Coconut Beetroot Soup is everything soup should be. Full of flavor, fantastically colorful, silky smooth, and healthy too. Tuck into a steaming bowl and prepare to indulge all your senses.
Autumn has arrived, or as we like to call it in my house, soup season. And while I indulge my love for soup all year long, this is the time of year when soup can really take center stage.
My very favorite soups are chock full of good-for-you veggies and complex flavors, yet are super simple to make. Soups exactly like this recipe for gluten free Beetroot Soup, which truly ticks all the boxes.
This soup is brimming with amazing flavor and gorgeous color, thanks to the combination of beetroot and red curry paste. It is rich and creamy, but healthy as it contains no oil and only a little bit of coconut milk. 
Plus, this soup comes together with a minimal amount of fuss. Roasting the beetroot is a set-it-and-forget-it task that really deepens the flavor and gives this soup a true taste of fall. Then all that’s left is to simply simmer, blend, and serve. Yeap, it really is soup-er easy! {see what I did there?!}
So, are you ready to make this delicious beetroot soup? Then gather up your ingredients, pull out your blender, and I will show you….
How To Make Beetroot Soup
- Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed.
- Preheat oven to fan assisted 180c / 200 C / 400F.
- Wrap each beetroot individually in foil and bake for 40-60 mins, till cooked.
- Allow to cool, then unwrap, peel, and chop.
- Place beetroot in a large soup pot, along with green onions, curry paste, vegetable stock, salt and pepper.
- Cover, bring to a roiling simmer and then reduce to a simmer, and simmer for about 5 mins.
- Transfer the soup to a blender, followed by the coconut milk, and blend till silky smooth.
- Add the lemon juice (if desired). Top with fresh herbs and serve warm.
Thai Coconut Beet Soup Tips
Here are a few helpful tips to keep in mind to ensure your Thai Curry Beet Soup turns out perfect every time.
- To keep your hands from staining, wear plastic gloves when working with the beetroot.
- Feel free to use more curry if you like the heat. Or swap in green curry or yellow curry paste if you prefer.
- For a quicker soup, you can start with store-bought beetroot that is preserved in water.
- You can roast the beets in advance and keep it in the fridge until you’re ready to make the soup.
- Leave room at the top of the blender to prevent the warm gluten free beet soup liquid from overflowing.
Thai Curry Beetroot Soup Variations
One of the best things about this beetroot soup recipe is that it is so easy to customize! You can change up the seasonings, add different spices to get a totally different flavor profile. Here are just a few ideas;
- Regular curry powder
- Garam masala
- Chili powder
- Chipotle peppers
- Cumin
- Smoked Paprika
- Fresh Dill
- Caraway seeds
- Marjoram
- Allspice
Can You Freeze Beetroot Soup?
Yeap! This Thai curry beetroot soup is a great meal prep solution. It’s easy to make ahead of time and freeze. Then just thaw and reheat when needed. Just follow these simple steps:
How To Freeze Thai Coconut Beetroot Soup
- Let the beetroot soup cool down then transfer into freezer bags
- Squeeze out all the extra air and then seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store the soup in the freezer up to 3 months.
How To Thaw and Reheat Thai Curry Beetroot Soup
- Remove the red beet soup from the freezer the night before needed and let it thaw in the fridge.
- For a faster thaw, you can place the soup into a microwave and thaw according to the instructions.
How To Reheat Thai Coconut Beet Soup
- Transfer the thawed soup into a microwave-safe bowl and reheat in the microwave.
- Or transfer the thawed Thai curry beetroot soup into a saucepan or soup pot and reheat over low to medium heat.
Beetroot Soup Weight Watchers Points
There are 8 Freestyle SmartPoints in one serving of Thai Curry Beetroot Soup.
The KitchenAid Velvet Blue Diamond Blue Blender
As mentioned earlier, I absolutely love my soup extra silky and smooth, and my trusty KitchenAid blender makes quick work of the task. I’ve always been a huge KitchenAid fan, and have amassed quite the impressive collection of their appliances over the years.
The latest addition, and what I consider to be the crown jewel in my kitchen, is my new KitchenAid Velvet Blue Diamond Blue Blender. Not only is it super robust and built to last, it has a large 1.75L capacity BPA free jug. 
Plus, it boasts a powerful vortex blending motion and special hot foods button which makes it ideal for whirring up soups. And let me tell you peeps, I will be putting it to good use all soup season long!
The Velvet Blue Diamond Blue Blender is part of the special Velvet Blue line of KitchenAid appliances that is exclusive to Harts of Stur. Velvet Blue is a sweet and airy collection that will brighten up your kitchen with the perfect splash of blue.
The line also include an artisan 4.8L stand mixer, 9-Speed hand mixer, 1.7L kettle, 2 Slot toaster and a mini food chopper. So pop over to Harts of Stur and see this gorgeous blue-hued collection for yourself.
More Delicious Blender Soup Recipes
Thank you for reading my Red Beet Soup recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
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Thai Curry Beetroot Soup
Ingredients
- 600 g (1.32 lbs) beetroot approximately 3 large beetroots
- 1 tbsp vegetable oil
- 4 green onions (spring onions) finely chopped
- 1 - 2 tsp Thai red curry paste
- 500 ml (2 cups) vegetable stock
- salt
- black pepper
- 200 ml (6.76 oz) coconut milk
- lemon juice to taste
- chopped herbs for serving
Instructions
- Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
- Preheat oven to fan assisted 180C / 200 C / 400F.
- Wrap each beetroot individually in foil and bake for 40-60 mins, till cooked.
- Allow to cool, then unwrap, peel, and chop the beetroot.
- Place beetroot in a large soup pot, along with green onions, curry paste, vegetable stock, salt and pepper.
- Cover, bring to a roiling simmer and then reduce to a simmer, and simmer for about 5 mins.
- Transfer the soup to a blender, add in the coconut milk, and then blend till silky smooth.
- Add the lemon juice (if desired), top with chopped herbs and serve warm.
Notes
Thai Curry Beetroot Soup Tips
Here are a few helpful tips to keep in mind to ensure your Thai Curry Beetroot Soup turns out perfect every time.- To keep your hands from staining, wear plastic gloves when working with the beetroot.
- Feel free to use more curry if you like the heat. Or swap in green curry or yellow curry paste if you prefer.
- For a quicker soup, you can use store-bought beetroot that is preserved in water.
- You can roast the beetroot in advance and keep it in the fridge until you're ready to make the soup.
- Leave room at the top of the blender to prevent the warm soup liquid from overflowing.
Thai Curry Beetroot Soup Weight Watchers Points
There are 8 Freestyle SmartPoints in a serving of Thai Curry Beetroot Soup.Nutrition
Romina says
24/10/2019 at 2:59 pmI have never tried beetroot soup, but love beetroot and this soup is an amazing colour! Definitely one I need to try. Thanks for sharing.
Jenn says
24/10/2019 at 3:38 pmWhat a stunning looking soup! I bet this’ll impress all my friends at our next dinner party – so it’s going on the list! I can’t wait to try it!
Michelle says
24/10/2019 at 4:24 pmThis soup is absolutely stunning, and it tastes great too!
Kate says
24/10/2019 at 4:27 pmLooks ridiculously yummy!! Can’t wait to try.
Denay DeGuzman says
24/10/2019 at 4:54 pmI just tried this gorgeous beetroot soup and it’s amazing! The beautiful flavor and fabulous color make this dish extra dreamy. Thank you for sharing this recipe!