5 from 15 votes
Thai Curry Beetroot Soup
Thai Curry Beetroot Soup combines roasted beetroot with Thai red curry paste and coconut milk to produce a creamy, spicy soup. The roasting enhances beet sweetness, balanced by the curry's warmth and coconut richness. Blended smooth, it makes a comforting, vibrant soup served warm and garnished with herbs and optional lemon juice for brightness.
Prep Time
5 mins
Cook Time
1 hr 15 mins
Servings:
4
Calories:
194 kcal
Course:
Lunch, Dinner
Cuisine:
Thai, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 194
% 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.