Thai Coconut Beet Soup

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Thai Coconut Beet Soup recipe 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.

This velvety roasted beets Soup soup is full of good-for-you full of nutrients veggies and complex flavors, yet are super simple to make with a gorgeous velvety color, thanks to the combination of red beets, coconut 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, like my 15 minute creamy Pea Soup and Spinach Soup, 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?!}

Oh if you want then you can make an Instant Pot Beet Soup (yes we make it in the Pressure cooker too). It is actually really easy and we cut out the roasting so that we make this even easier, Try both ways and see that you thinks.

Why Make This Recipe

• A great way to use up some leftover beets and coconut milk.
• Made from pantry staples and perfect for meal prep or prepping ahead.
• Can be served hot or chilled so suitable for all types of weather.
• Dietary – suitable for vegan and gluten free diets.

Ingredient Notes

• Beets – This recipe starts with raw beets which are then first roasted. I used red beets but you can use other colors too. For the instant pot version no need to roast the beets
• Green onions – Also known as scallions and spring onions. Using these gives an onion flavor without all the effort of having to cook them first. Use both the white and green parts.
• Coconut milk – this is the coconut milk you get from a tin. Use half fat if you want to cut the calories.
• Vegetable stock – you can use other stock like chicken stock if you are not vegan.
• Curry paste – use your favorite Thai red curry paste which wan be store bought or homemade.
• Seasonings – pepper and salt complete this for flavor.

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 Beet Soup

Get complete ingredients list and instructions from recipe card below.

1. Remove the leafy parts of the beets. Do not trim the roots so that it does not bleed.
2. Preheat oven to fan assisted 180c / 200 C / 400F.
3. Wrap each beetroot individually in foil and bake for 40-60 mins, till cooked.
4. Allow to cool, then unwrap, peel, and chop.
5. Place beetroot in a large soup pot, along with green onions, curry paste, vegetable stock, salt and pepper.
6. Cover, bring to a roiling simmer and then reduce to a simmer, and simmer for about 5 mins.
7. Transfer the soup to a blender, followed by the coconut milk, and blend till silky smooth.
8. Add the lemon juice (if desired). Top with fresh herbs and serve warm.

1. 

Make Instant Pot Beet Soup

For the Instant Pot Beet soup, we make it a bit easer. We skip the roasting so less prep for you.

1. Remove the leafy parts of the beets, peel and cut into rough chunks.
2. Place beetroot in the instant pot insert, along with green onions, vegetable stock, salt and pepper.
3. Top with the Thai curry pasta but don’t mix.
4. Close the lid, turn the valve to sealing, select pressure cook )or manual) and set it on high pressure for 7 minutes. 
5. When done, perform a QPR to manually release the pressure. Remove the lid and let cool for a few minutes.
6. Transfer the soup to a blender, followed by the coconut milk, and blend till silky smooth.
7. Add the lemon juice (if desired). Top with fresh herbs and serve warm.

Cook time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.

Recipe Tips 

Here are a few helpful tips to keep in mind to ensure your soup turns out perfect every time.

• To keep your hands from staining, wear plastic gloves when working with the beets.
• The soup can be really hot, so make sure it cools down before you blend it.
• You can decant it into a blender to purée (after it has cooled down).
• Leave room at the top of the blender to prevent the warm liquid from overflowing.
• 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 refrigerate until you’re ready to make the soup.
• This is the perfect freezer meal and is great for meal prep, so add it to your weekly meal plans and save some time each week. 

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Delicious Variations

One of the best things about this beet 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;

• Vary the spices and herbs – You can use regular curry powder, garam masala, cumin, smoked paprika, dill and caraway seeds.
• Vary the Heat – Add things like Chili powder and chipotle peppers.
• Add protein – Add protein with some tofu or Greek yogurt.
• Top with crunch – Top with seeds, croutons etc.

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Storage

• Store– Store in an airtight container in the refrigerator for up to 5 days. 
• Freeze – I recommend freezing without the coconut milk, Freeze cooled soup in freezer bags or meal prep container, removing all the air . Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer and freeze for up to 3 months.
• Defrost – Thaw overnight in the fridge.
• Rehaa
• Reheat – Warm in a microwave or in a saucepan over low to medium heat.
• Meal prep – This velvety Soup recipe is an ideal meal prep solution. You can whip up a batch – or even 2 – ahead of time, and store it in individual meal prep containers. Such a great way to have perfectly portioned servings ready to use throughout the week.

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More Delicious Blender Soup Recipes

• Creamy Tomato Soup.
• Instant Pot Potato Soup.
• 15 Minute Pea Soup.
• Ginger Spinach Soup.
• Apple Parsnip Soup.
• Instant Pot Kabocha Squash Soup.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in one serving.

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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