Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
Preheat oven to fan assisted 180C / 200 C / 400F.
Wrap each beetroot individually in foil and bake for 40-60 mins, 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.