Thai Coconut Beetroot Soup
Ingredients
beetroot500 g
bell pepper4 servings
coconut milk400 ml
lemon juice4 servings
onion1
salt4 servings
thai curry paste1 tsp
vegetable oil2 tablespoons
vegetable stock300 ml
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Remove the leafy parts of the beetroot.
Do not trim the roots so that it does not bleedAdd 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.
Love This Recipe?
Save it to your favorites and never lose it!
