Thai Beetroot soup, an aromatic soup which marries the earthiness of beetroot with the fresh spices of Thailand. A perfectly spicy bowl of soup.
Thai beetroot soup is a favourite winter warming bowl of soup for us. However beetroot is one of those vegetables that we often walk past in shops or turn into pickle. I have always grown my own beetroot so I wanted to find something new to do with this earthy root vegetable. Rather than pickle, why not make it into a warming soup, perfect comfort food.
This particular Thai beetroot soup blends the earthiness of the beetroot with the freshness of Thai flavours and it works really well. The beetroot has enough flavour that is can take the heavy hit of Thai inspired flavours.
When shopping recently I noticed that 500g bags of cooked beetroot were really cheap. So I picked up a couple of bags (I love beetroot as do my family).
I first made this soup as a way to use up surplus beetroot that were in my vegetable box. The Thai spices work really well adding freshness, without masking the lovely earthy flavour of the beetroot.
I love making this soup with a real kick of chilli. However my kids won’t eat it too hot, so adapt the chilli heat as you see fit.
Additional recipe suggestions:
If you like this recipe then try our Simple Curried Chickpea and Lentil Soup or our Spicy Pumpkin Soup, great Vegan soups. You might also like Creamy Parsnip & Nutmeg Soup, our Leek & Potato Soup, or our Simple Chicken Noodle Broth.
Thai Beetroot Soup
- 1 tbsp sunflower oil
- 1 large red onion (chopped)
- 4 cloves garlic (crushed)
- 2 stacks lemongrass (white inner part only, chopped)
- 5 cm piece root ginger (grated)
- 3-6 red chillies (de-seeded and chopped)
- 1 tsp salt
- 1 kg cooked beetroot (you can use fresh and cook the soup for longer)
- 60 g coconut cream
- 1 ltr vegetable stock
- 400 g tin coconut milk
- fresh coriander (chopped)
- fresh lime
- Heat the oil in a large saucepan, add the red onion and saute gently over a medium heat to soften, but not colour the onions.
- Place the garlic, lemongrass, ginger, chillies and salt into a pestle and mortar and grind to a smooth paste. Add to the pan along with the onions and cook for a further minute.
- Add the beetroot and coconut cream to the pan along with the vegetable stock and simmer gently until the beetroot is really soft.
- Add the tin of coconut milk to the pan. Put the soup into a liquidiser and blitz to a smooth consistency. Serve the soup hot with a sprinkling of fresh coriander and a squeeze of lime juice.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •