Pic of Thai style beetroot soup

Thai style beetroot soup

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Soups & stews

Thai style beetroot soup

Serves 4 50 min
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.


  • 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
Image of Thai style beetroot soup


Prep time: 10 min
Cooking time: 40 min
  • 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.
  • Step 2

    Add the beetroot, curry paste and garlic. Cook for 2 more minutes.
  • Step 3

    Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender.
  • Step 4

    Add the creamed coconut and then blend the soup until completely smooth - adding a dash of water if it seems too thick.
  • Step 5

    Taste and tweak with more salt and a squeeze or 2 of lime to your liking.
  • Step 6

    Divide between bowls and garnish with coconut flakes and coriander.

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