Thai Coconut Beetroot Soup

Ingredients

• •500 g beetroot
• •1 bell pepper
• •400 ml coconut milk
• •lemon juice
• •1 onion
• •salt
• •1 tsp thai curry paste
• •2 tablespoons vegetable oil
• •300 ml vegetable stock

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Method

From foodista.com — read the original

1. 1Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
2. 2Add 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. 3Drain the beetroot and when pieces are cool down peel and chop them.
4. 4Add the oil to a saucepan and fry the onion for about 7 mins until soft.
5. 5Add 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. 6Let the soup cool and whizz with a hand held blender or in a food processor.
7. 7Add lemon juice to you taste and adjust season and serve.