Thai Coconut Beetroot Soup

The recipe Thai Coconut Beetroot Soup is ready in about 45 minutes and is definitely a great gluten free, dairy free, lacto ovo vegetarian, and whole 30 option for lovers of Asian food. This hor d'oeuvre has 322 calories, 4g of protein, and 28g of fat per serving. This recipe serves 4 and costs $1.73 per serving. If you have beetroot, onion, coconut milk, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. With a spoonacular score of 63%, this dish is pr

Instructions

1. 1

   Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed

2. 2

   Add the beetroot to a pot, cover with plenty of water, bring to the boil and then simmer until tender (between 45-60 mins depending on its size).

3. 3

   Drain the beetroot and when pieces are cool down peel and chop them.

4. 4

   Add the oil to a saucepan and fry the onion for about 7 mins until soft.

5. 5

   Add in the beetroot and curry paste and cook for a few mins.Stir in the coconut milk and stock, season with salt and pepper and bring to the boil then reduce to a simmer for about 5 mins.

6. 6

   Let the soup cool and whizz with a hand held blender or in a food processor.

7. 7

   Add lemon juice to you taste and adjust season and serve.

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