Thai Beet Soup Recipe
User Reviews
4.9
Thai Beet Soup Recipe
Description
This Thai Beet Soup is prepared by sautéing onion until soft and slightly browned, then adding ginger, garlic, and Thai red curry paste to build aromatic depth. Peeled and cubed beets are simmered in vegetable or chicken stock until tender. The mixture is then pureed to a smooth texture, producing a vibrant soup base.
Coconut milk is stirred in to create creaminess and mellow the spice, while lime juice adds brightness and acidity, balancing the sweet and earthy flavor of the beets. The soup is flavored with sea salt to taste and served with optional coconut milk drizzle, sesame seeds, and fresh cilantro for added texture and visual appeal.
This soup offers a warm, comforting dish with complex layers of flavor and a velvety consistency, well suited for cooler days or as a unique appetizer.
Ingredients
- 2 tablespoons coconut oil
- 1 large onion chopped
- 1 tablespoon ginger chopped
- 4 cloves garlic smashed
- 2 tablespoons Thai red curry paste
- 1 ½ lb beet peeled and cubed
- 4 cups stock veggie and chicken both work well
- 15 ounce coconut milk save a little if you'd like to drizzle it on top, can
- lime juice of 1
- salt to taste (about 2 teaspoons, sea salt
- coconut milk optional toppings
- sesame seed
- cilantro
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until soft and starting to brown, about 5 minutes. Add the ginger, garlic, and Thai curry paste and cook for 2 minutes more.
- Add the beets and stock to the pot and bring it to a boil. Reduce the heat and simmer for 20 minutes, or until the beets are soft.
- Transfer the soup to your blender (or use an immersion blender) and blend on high until smooth. Return the soup to the pot and add the coconut milk and lime juice. Season to taste with sea salt then serve the soup with any or all of the toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 177kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1551mg | 65% |
| Potassium | 424mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1162IU | 23% |
| Vitamin C | 10mg | 11% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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