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.