Thai Beetroot Soup


  • 1 tablespoon oil
  • 1 large finely chopped onion
  • 500g cooked beetroot, peeled and finely chopped
  • 1.5 teaspoons Thai red curry paste
  • 400 ml coconut milk
  • 300 ml chicken stock
  • Juice of half a lime
  • 2 tablespoons chopped parsley to garnish


  1. Heat the oil in a large saucepan over a high heat then add the onion, lower the heat, cover and cook for about 10 minutes until tender
  2. Add two thirds of the beetroot to the onions, stir in the Thai curry paste and fry for a couple of minutes over a high heat, then stir in the coconut milk and stock, season, bring to the boil, cover and simmer for about 5 minutes
  3. Puree in a food processor until smooth.  Pour back into the pan, add the remaining beetroot and lime juice.  Adjust seasoning if necessary
  4. Sprinkle with parsley and serve hot

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