Thai Curry Beetroot Soup
User Reviews
5.0
15 reviews
Excellent
Thai Curry Beetroot Soup
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Thai Curry Beetroot Soup is smooth, silky and full of bold color and complex flavors.
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Ingredients
- 1.5 pounds (680g) beetroot approximately 3 large beetroots
- 1 tablespoon vegetable oil
- 4 green onions (spring onions) finely chopped
- 1 - 2 teaspoons Thai red curry paste
- 2 cups (500ml) vegetable stock
- salt
- black pepper
- 6.7 ounces (200ml) coconut milk
- lemon juice to taste
- chopped herbs for serving
Instructions
- Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
- Preheat oven 400 degrees F / 200 degrees C.
- Wrap each beetroot individually in foil and bake for 40-60 minutes, 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.
Make It In The Instant Pot
- Remove the leafy parts of the beets, peel and cut into rough chunks.
- Place beetroot in the instant pot insert, along with green onions, vegetable stock, salt and pepper.
- Top with the Thai curry pasta but don't mix.
- Close the lid, turn the valve to sealing, select pressure cook )or manual) and set it on high pressure for 7 minutes.
- When done, perform a QPR to manually release the pressure.
- Remove the lid and let cool for a few minutes.Transfer the soup to a blender, followed by the coconut milk, and blend till silky smooth.
- Add the lemon juice (if desired). Top with fresh herbs and serve warm.
Notes
- For a quicker soup, you can start with store-bought beetroot that is preserved in water.
- To keep your hands from staining, wear plastic gloves when working with the beets.
- Beets can be a bit tough, so simmer them until they're tender. Use a fork to check for doneness – it should slide in easily.
- The soup can be really hot, so make sure it cools down before you blend it.
- You can decant it into a blender to purée (after it has cooled down).
- Leave room at the top of the blender to prevent the warm liquid from overflowing.
- Instead of using a blender you can use a stick blender and puree the soup in the pot.
- Feel free to use more curry if you like the heat. Or swap in green curry or yellow curry paste if you prefer.
- For a quicker soup, you can start with store-bought beetroot that is preserved in water.
- You can roast the beets in advance and refrigerate until you're ready to make the soup.
- This is the perfect freezer meal and is great for meal prep, so add it to your weekly meal plans and save some time each week.
- If making in the Instant Pot, cooking time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.
- There are 8 Blue Plan SmartPoints in a serving.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
612mg
(26%)
Potassium
711mg
(20%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
623IU
(12%)
Vitamin C
12mg
(13%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 612mg | 26% |
| Potassium | 711mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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