The recipe Thai Coconut Beetroot Soup could satisfy your Asian craving in about 45 minutes. This gluten free, whole 30, and vegan recipe serves 4 and costs $1.76 per serving. This soup has 331 calories, 4g of protein, and 29g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. A mixture of beetroot, pepper, coconut milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. Try Thai Coconut Soup (Tom Kha Gai), The Best Thai Coconut Soup, and Thai coconut soup for similar recipes.
Thai Coconut Beetroot Soup Instructions
- Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
- 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).
- Drain the beetroot and when pieces are cool down peel and chop them.
- Add the oil to a saucepan and fry the onion for about 7 mins until soft.
- 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.
- Let the soup cool and whizz with a hand held blender or in a food processor.
- Add lemon juice to you taste and adjust season and serve.
Credit: Foodista.com – The Cooking Encyclopedia Everyone Can Edit