Easy Beet Soup

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This creamy Beet Soup recipe is a vibrant silky smooth soup made with minimal prep and simple ingredients you probably have on hand. The rich flavor of the beets combines with Thai red curry and coconut milk for an unforgettable and healthy soup recipe.

Suitable for gluten free, vegan, and low carb diets. Post includes Weight Watchers points.

 

  • If making in the Instant Pot, cooking time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.
  • There are 8 Blue Plan SmartPoints in a serving.
  • Nutrition

    Calories: 194kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 612mg | Potassium: 711mg | Fiber: 6g | Sugar: 14g | Vitamin A: 623IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg

    This easy, creamy beet soup recipe is the most delicious and unique beet soup you’ve ever tasted. Full of flavor, fantastically colorful, silky smooth, and healthy too. Tuck into a steaming bowl, top with fresh herbs and prepare to indulge all your senses.

    Roasted beet soup is made with Thai red curry paste and creamy coconut milk, all coming together to create a flavor explosion in your mouth.

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    This easy beet soup is full of good-for-you nutrients and complex flavors, yet is super simple to make. It has a gorgeous velvety color and is lusciously rich and creamy.

    Plus, like my easy Kabocha Squash Soup and this Spinach Soup, this soup comes together with a minimal amount of fuss. Roasting beets for the beetroot soup 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. Yes, it really is soup-er easy!

    And the best part? You can make simple beet soup on the stovetop or in your Instant Pot! It’s super easy to make, so even if you’re not a kitchen wizard, you’ll be whipping up this culinary delight in no time.

    Oh and do check out this easy Tomato Tortellini Soup and this really delish Ramen Noodle Soup – your belly will totally thank you.

    easy beetroot soup ready to serve with a white cloth napkin

    Why Make This Recipe

    • It has a unique flavor – This recipe combines the earthy sweetness of beets with the spicy kick of Thai red curry paste and the rich creaminess of coconut milk, creating a flavor profile that’s unlike any other soup.
    • It’s a healthy meal – Roasted beets are a nutritional powerhouse, loaded with vitamins, minerals, and antioxidants. By incorporating them into this soup, you’ll be enjoying a healthy and wholesome meal.
    • It’s easy to prepare – This recipe is incredibly easy to make, even for beginners in the kitchen. Minimal cooking skills are required and you can make it on the stove or in the pressure cooker.
    • It’s perfect for all weather – You can serve this soup hot or chilled so it’s suitable for all weather and seasons.

    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 such as golden beets. 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 – Look for full fat coconut milk in a can. Use low-fat if you want to cut the calories. You can substitute with heavy cream and sour cream if you prefer.
    • Vegetable Broth – you can use other stock like chicken broth or beef broth if you are not vegan.
    • Curry Paste – use your favorite Thai red curry paste which wan be store bought or homemade.
    • Seasonings – Salt and pepper enhance all the flavors. Fresh herbs like fresh dill add brightness.
    • Lemon Juice – Freshly squeezed lemon juice adds a brightness that rounds out the soup. You can also add a splash of apple cider vinegar to balance the flavors.

    Handy Tip: Use Good Kitchen Tools!

    For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

    How To Make Beet Soup

    Check out all of my soup recipes for easy, money-saving meals.

    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 400 degrees F / 204 degrees C.
    3. Wrap each beetroot individually in foil and bake for 40-60 minutes or until cooked.
    4. Allow to cool, then unwrap, peel, and chop.
    5. Place chopped fork tender beetroot in a large pot, along with green onions, curry paste, vegetable stock, salt and pepper.
    6. Cover and bring to a boil. Reduce to a simmer, and cook for about 5 minutes.
    7. Transfer the soup to a blender and add the coconut milk. Blend until silky smooth. Alternatively, use an immersion blender or a food processor.
    8. Add the lemon juice (if desired). Top with fresh herbs and serve warm.

    image collage showing the steps for making thai curry beetroot soup

    Make Instant Pot Beet Soup

    For pressure cooker beet soup, no roasting is needed.

    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 Quick Pressure Release 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.

    Pro Tips 

    Don’t forget to check out my learn to cook guides to get better results with every recipe.

    • To keep your hands from getting beet stains, wear plastic gloves when working with the beets.
    • For a deeper flavor, saute the onions in a bit of olive oil.
    • Beets can be a bit tough, so simmer them until they’re tender. Use a fork to check for doneness – it should slide in easily.
    • 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.
    • Instead of using a blender you can use a stick blender and puree the soup in the pot.
    • 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. 
    • Top the soup with chopped dill, goat cheese or a dollop of sour cream. Beet soup also pairs beautifully with rye bread.
    • If making in the Instant Pot, cooking time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.

    finished thai curry beetroot soup in a white bowl with a cloth napkin

    Delicious Variations

    • Vary the herbs and spices – You can use regular curry powder, garam masala, cumin, smoked paprika, dill and caraway seeds.
    • Vary the Heat – Adjust the amount of Thai curry paste to fit your taste buds. Add things like Chili powder and chipotle peppers for an extra spicy soup.
    • Add protein – Add additional protein with some silken tofu or Greek yogurt.
    • Top with crunch – Top with seeds, croutons or toasted coconut.

    beetroot soup in a white bowl

    Prep and Storage

    • Prep AheadThis 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.
    • 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.
    • Reheat – Warm in a microwave or in a saucepan over low to medium heat.

    Thai curry beetroot soup garnished with herbs and served in a white bowl

    FAQs

    Can I use canned beets for this soup?

    While fresh beets are recommended for the best flavor, you can use canned beets in a pinch. Just be sure to drain and rinse them before adding them to the soup.

    Can I adjust the spiciness of this soup?

    You can control the spiciness of the soup by adjusting the amount of Thai red curry paste. Start with a small amount and add more if you want it spicier. You can also balance the heat with a little extra coconut milk.

    Can I make beet soup in advance?

    Yes, you can make this beet soup ahead of time and store it in the refrigerator for a few days. It often tastes even better the next day as the flavors meld together. Just reheat it when you’re ready to enjoy.

    Can I add other vegetables to this soup?

    While this recipe focuses on beets, you can add other vegetables like carrots, potatoes, or butternut squash to create a more complex flavor profile.

    Just be mindful of adjusting the cooking times for added vegetables to ensure they’re all tender.

    Is beet soup healthy?

    Yes, beet soup is a nutritious option. Beets are rich in vitamins, minerals, and antioxidants. The addition of coconut milk provides healthy fats, and the soup is often naturally low in calories and a good source of fiber.

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    Weight Watchers Points

    There are 8 Blue Plan SmartPoints in one serving.

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    5 from 5 votes

    Thai Curry Beetroot Soup

    Thai Curry Beetroot Soup is smooth, silky and full of bold color and complex flavors.
    Prep Time5 minutes
    Cook Time1 hour 15 minutes
    Course: Dinner, Lunch
    Cuisine: American, Thai, Western
    Servings: 4
    Calories: 194kcal
    Author: Bintu Hardy

    Ingredients

    • 1.5 pounds (680g) beetroot approximately 3 large beetroots
    • 1 tablespoon vegetable oil
    • 4 green onions (spring onions) finely chopped
    • 1 – 2 teaspoons Thai red curry paste
    • 2 cups (500ml) vegetable stock
    • salt
    • black pepper
    • 6.7 ounces (200ml) 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 400 degrees F / 200 degrees C.
    • Wrap each beetroot individually in foil and bake for 40-60 minutes, 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.

    Make It In The Instant Pot

    • Remove the leafy parts of the beets, peel and cut into rough chunks.
    • Place beetroot in the instant pot insert, along with green onions, vegetable stock, salt and pepper.
    • Top with the Thai curry pasta but don't mix.
    • Close the lid, turn the valve to sealing, select pressure cook )or manual) and set it on high pressure for 7 minutes. 
    • When done, perform a QPR to manually release the pressure.
    • Remove the lid and let cool for a few minutes.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.
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    Notes

    • To keep your hands from staining, wear plastic gloves when working with the beets.
    • Beets can be a bit tough, so simmer them until they’re tender. Use a fork to check for doneness – it should slide in easily.
    • 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.
    • Instead of using a blender you can use a stick blender and puree the soup in the pot.
    • 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. 
    • If making in the Instant Pot, cooking time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.
    • There are 8 Blue Plan SmartPoints in a serving.

    Nutrition

    Calories: 194kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 612mg | Potassium: 711mg | Fiber: 6g | Sugar: 14g | Vitamin A: 623IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg
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