Thai Curry Beetroot Soup
User Reviews
5
Thai Curry Beetroot Soup
Description
This soup starts by roasting whole beetroots wrapped in foil until tender, which intensifies their natural sweetness and deep color. After peeling and chopping, the beetroot is simmered with green onions, Thai red curry paste, vegetable stock, salt, and pepper to infuse the flavors. The mixture is blended with coconut milk until smooth and creamy, creating a velvety texture. Lemon juice can be added to adjust acidity and brightness as preferred.
The resulting soup delivers an earthy beet flavor combined with the subtle heat and aromatic notes of Thai curry and the mellow creaminess of coconut milk. It is served warm with chopped herbs for freshness.
The recipe may be made in an Instant Pot by cooking chopped beets with other ingredients under pressure. Roasted beetroot can be prepared ahead and stored refrigerated. Using store-bought beetroot preserved in water is a shortcut. When handling beetroot, gloves can prevent staining. This soup freezes well and is appropriate for meal prep.
Ingredients
- 1.5 pounds 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 vegetable stock 500 ml
- salt
- black pepper
- 6.7 ounces coconut milk 200ml
- lemon juice to taste
- herbs for serving, chopped
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
- Use store-bought beetroot preserved in water for a quicker version.
- Wear gloves when handling beets to avoid staining hands.
- Simmer until beets are tender; check doneness with a fork.
- Let soup cool before blending to avoid splatters; leave room in blender to prevent overflow.
- Alternatively, use a stick blender directly in the pot for smoother handling.
- Adjust curry paste amount to desired heat; green or yellow curry paste can substitute.
- Roasted beets can be prepared in advance and refrigerated.
- Soup freezes well; suitable for meal prep and freezer storage.
- Instant Pot cooking times exclude pressure build and release durations.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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