Thai Coconut Beetroot Soup
Ingredients
500g beetroot
1 tbsp vegetable oil
1 onion finely chopped
1-3 tsp Thai red curry paste
400ml coconut milk
300ml vegetable stock
Salt
Black pepper
Lemon juice to taste
Chopped herbs (optional)
Preparation
1
Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
2
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).
3
Drain the beetroot and when pieces are cool down peel and chop them.
4
Add the oil to a saucepan and fry the onion for about 7 mins until soft.
5
Add in the beetroot and curry paste and cook for a few mins.
6
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.
7
Let the soup cool and whizz with a hand held blender or in a food processor.
8
Add lemon juice to you taste and adjust season and serve.
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About
A deliciously warming Thai coconut beetroot soup. This is perfect for cold autumn / fall days.
Yield:
4
Added:
Wednesday, November 13, 2013 - 2:39am
