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Home » light meals, salads & soups » thai beetroot soup

thai beetroot soup

26 January, 2017

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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 some of our other soups:

  • Simple Curried Chickpea and Lentil Soup
  • Spicy Pumpkin Soup
  • Creamy Parsnip & Nutmeg Soup
  • Leek & Potato Soup
  • Simple Chicken Noodle Broth

For some great hints and tips on how to make a great bowl of soup, have a read of our 20 Simple Soup Recipes post. This features some delicious soup recipes for you to try!

Thai Beetroot Soup

An aromatic soup which marries the earthiness of beetroot with the fresh spices of Thailand. A perfectly spicy bowl of soup.
5 from 3 votes
Print Pin Rate
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8 servings
Calories: 208kcal
Author: Lesley Garden

Ingredients

  • 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

Instructions

  • 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.

Notes

You should add the chillies to the soup depending on your own taste. I added 3 de-seeded chillies and my children happily ate the soup. If you like it hotter like I do then add more chilli.
Nutrition Facts
Thai Beetroot Soup
Amount Per Serving
Calories 208 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Sodium 397mg17%
Potassium 630mg18%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 32.6mg40%
Calcium 37mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Soup
Cuisine : British
Keyword : Simple, spicy, vegan, vegetarian
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Tagged With: spice, thai, vegan, vegetarian 5 Comments

Previous Post: « thai seasons cafe, Aberdeen
Next Post: potato galette with cypriot new potatoes »

Reader Interactions

Comments

  1. Monika Dabrowski

    7 September, 2017 at 09:44

    Beetroot is my best friend and your soup sounds so aromatic and delicious! Thank you for sharing your lovely recipe with #CookBlogShare:)

    Reply
    • Lesley

      7 September, 2017 at 10:27

      Hi Monika you are more than welcome, like you I love Beetroot and this soup is a firm favourite. Lesley x

      Reply
  2. Vicky Online

    2 February, 2017 at 08:24

    Hi,
    This sounds lovely.
    Fresh lemongrass is problematic for me. Would freeze dried or “very lazy” lemongrass be okay do you think? The “very lazy” ginger is fine, the coriander is a waste of time and the garlic is filthy.
    Thanks.

    Reply
    • Michelle

      22 February, 2017 at 10:32

      Yes, I would think this would be fine, hope you enjoy!

      Reply

Trackbacks

  1. 20 of the Best Coconut Milk Recipes – Feast Glorious Feast says:
    7 February, 2020 at 13:05

    […] Thai Beetroot Soup – Lost in Food […]

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