Recipe: Earthy Beetroot Soup with Thai Curry and Coconut

Makes around 6

Ingredients:

3 sticks celery

small onion

coconut oil

veg stock 500ml

4 medium size beetroot

tin coconut cream

thai red curry paste

red pepper flakes (optional)

1/2 lime juice and zest

large handful mint

diced cucumber (garnish)

pomegranate seeds (garnish)

Lightly fry the onion + celery in coconut oil (large saucepan) until soft and starting to colour, then add the beetroot (peeled + chopped into large chunks) and stir in for another 3mins or so. Add the veg stock and top up the pan with a bit more water until around 2/3 full.

Keep boiling until the beetroot is cooked through then take off the heat, and whizz up (carefully! It’s hot) with a stick blender. Add the coconut cream (maybe do this in 2 halves and see how much you like, you don’t want to over power the beetroot - I used about 3/4 of a tin). Add 2 good tablespoons of thai red curry paste, 1 tbsp red pepper flakes and a large handful of chopped mint, then whizz up again to taste. Season with salt + pepper, and add juice of 1/2 lime at the end to balance.

Garnish with fresh cold diced cucumber, pomegranate seeds and lime zest!