Soups & stews
Thai style beetroot soup
Green curry paste is a better fit than red, although the colour makes it feel counterintuitive. The creamed coconut is an ideal way to get the flavour without diluting everything with coconut milk.
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg beetroot, peeled and chopped
- 3 tbsp Thai green curry paste
- 3 garlic cloves, finely chopped
- 1 litre vegetable stock
- 100g creamed coconut
- 1 lime
- 50g coconut flakes
- bunch of coriander, chopped
Method
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Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
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Step 2
Add the beetroot, curry paste and garlic. Cook for 2 more minutes.
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Step 3
Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender.
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Step 4
Add the creamed coconut and then blend the soup until completely smooth - adding a dash of water if it seems too thick.
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Step 5
Taste and tweak with more salt and a squeeze or 2 of lime to your liking.
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Step 6
Divide between bowls and garnish with coconut flakes and coriander.