Cup of Yum
1. Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
2. Preheat oven 400 degrees F / 200 degrees C.
3. Wrap each beetroot individually in foil and bake for 40-60 minutes, till cooked.
4. Allow to cool, then unwrap, peel, and chop the beetroot.
5. Place beetroot in a large soup pot, along with green onions, curry paste, vegetable stock, salt and pepper.
6. Cover, bring to a roiling simmer and then reduce to a simmer, and simmer for about 5 mins.
7. Transfer the soup to a blender, add in the coconut milk, and then blend till silky smooth.
8. Add the lemon juice (if desired), top with chopped herbs and serve warm.

Make It In The Instant Pot

1. Remove the leafy parts of the beets, peel and cut into rough chunks.
2. Place beetroot in the instant pot insert, along with green onions, vegetable stock, salt and pepper.
3. Top with the Thai curry pasta but don't mix.
4. Close the lid, turn the valve to sealing, select pressure cook )or manual) and set it on high pressure for 7 minutes. 
5. When done, perform a QPR to manually release the pressure.
6. 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.
7. Add the lemon juice (if desired). Top with fresh herbs and serve warm.