Thai Coconut Beetroot Soup
Ready in : 45 mins
The recipe Thai Coconut Beetroot Soup is ready in about 45 minutes and is definitely a great gluten free, dairy free, lacto ovo vegetarian, and whole 30 option for lovers of Asian food. This hor d'oeuvre has 322 calories, 4g of protein, and 28g of fat per serving. This recipe serves 4 and costs $1.73 per serving. If you have beetroot, onion, coconut milk, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. With a spoonacular score of 63%, this dish is pretty good.
Ingredients
beetroot
500 g
bell pepper
4 servings
coconut milk
400 ml
lemon juice
4 servings
onion
1
salt
4 servings
thai curry paste
1 tsp
vegetable oil
2 tablespoons
vegetable stock
300 ml
Cooking in Steps
-
1Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
beet
-
2Add 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).
beet
water
pot -
3Drain the beetroot and when pieces are cool down peel and chop them.
beet
-
4Add the oil to a saucepan and fry the onion for about 7 mins until soft.
onion
cooking oil
sauce pan -
5Add 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.
salt and pepper
coconut milk
curry paste
beet
stock
-
6Let the soup cool and whizz with a hand held blender or in a food processor.
immersion blender
food processor -
7Add lemon juice to you taste and adjust season and serve.
lemon juice
