Autumn is the perfect time to try some of this warming Thai curry coconut beetroot soup. Yeap, you heard that right. Thai curry + coconut + beetroot soup.
The first time I ate this soup I did so out of politeness. I was at a supper party and the hostess had made sooooooo much effort that I really just had to have some. OH had caught my look and had wandered over to me so that I could sneakily pass him my soup bowl when no one was looking. He is rather sweet that way. I clearly remember that first spoonful and that instant conversion from my long term ‘I don’t see why beetroot needs to exist’ mentality.
Don’t get me wrong I am not saying that beetroot is the next best thing. All I am saying is that I am more willing to try beetroot in various other recipes. Especially if these recipes involve coconut or chocolate cake.
This recipe is from Sarah Ravens Food for Friends and Family which is a cook book worth adding to your collection with 400 recipes set out according to the seasons. And it did convert anti beetroot me. So there you go
This soup rocks. Try it.
Here are some other soups you might like.
Roasted butternut squash with coconut.
Curried pumpkin soup.
Vietnamese chicken noodle soup.
Thai Coconut Beetroot Soup
Ingredients
- 500 g beetroot
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 1-3 tsp Thai red curry paste
- 400 ml coconut milk
- 300 ml vegetable stock
- Salt
- Black pepper
- Lemon juice to taste
- Chopped herbs optional
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.
Recipe Notes
Feel free to prepare the beetroot up to 24 before hand. You can add more or less curry paste depending on your taste. Slightly adapted from Sarah Ravens Food For Friends and Family.
This sounds like a great way to use beetroot, which I love btw, A great combination. GG
Hey Glam, I am going to have to come hunt down some more beetroot recipes on your blog….
This is the most gorgeous soup I’ve ever seen! The color is just so stunning. I saw a similar recipe a while back and was wondering if I should give it a try. I think now I’ll have to!
PS – I wrote a post a while back on whole wheat mini banana muffins if you want to check it out!
http://www.ourneckofthewoods.net/2012/08/whole-wheat-banana-bread.html
Hey Tammy, let me know how it goes. I do love looking at this soup as the colour is rather vibrant. And thanks for the banana bread muffins link – which I would like to turn into banana bread.
That is a gorgeous pic! I must admit that sound of beetroot is not something that I’ve been excited to try, but you never know what will taste good until you try it. I’m collecting soup recipes for this winter. Keeping this one in mind….
Thanks Sharon, I am trying to collect soup recipes too so I have a whole new set to try next year.
Bintu, that looks incredible, and your photo is STUNNING! Great job 🙂
Janie x
Thanks Janie. It was almost too pretty to eat.
Lovely recipe Bintu and a fab photo! Bet the Thai spices and coconut work really well with beetroot. So pretty too….:)
Thanks Louisa. I am blushing….
Okay, now that I’ve mastered the butternut squash soup maybe this one should be next in line?! Looks amazing!
Jess you are making me laugh. Enjoy it…
I love the color of this soup, Bintu! And I’m actually a fan of beets – although I’ve never combined with coconut milk or curry. But this sounds very tasty and perfect for this time of year…
Thanks Javelin Warrior. I am slowly coming round to beets.
Wow – this looks too pretty to eat!!!
Yeap – almost too pretty to eat.
Beetroot soup is a staple dish in my home country, but I never thought you can add a thai hint to it! Looks delish 😉
Ooooooh Sylvia, I have to come check out your blog post to hunt down beetroot recipes.
Hi Bintu,
greetings from Germany. Your Thai Coconut Beetroot Soup knocked me out, tonight I’m going to try your Curried Pumpkin soup.
Your photos are WoW!
Go on, let us know, you or OH are professional photographers.
Danke ianairbus