Thai Curry Beetroot Soup

Thai Curry Beetroot Soup is smooth, silky and full of bold color and complex flavors.

Course Dinner, Lunch

Cuisine American, Thai, Western

Prep Time 5

Cook Time 1 15

Servings

Calories 194kcal

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.

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.

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.

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.