- Remove the leafy parts of the beets. Do not trim the roots so that it does not bleed.
- Preheat oven to 400 degrees F / 204 degrees C.
- Wrap each beetroot individually in foil and bake for 40-60 minutes or until cooked.
- Allow to cool, then unwrap, peel, and chop.
- Place chopped fork tender beetroot in a large pot, along with green onions, curry paste, vegetable stock, salt and pepper.
- Cover and bring to a boil. Reduce to a simmer, and cook for about 5 minutes.
- Transfer the soup to a blender and add the coconut milk. Blend until silky smooth. Alternatively, use an immersion blender or a food processor.
- Add the lemon juice (if desired). Top with fresh herbs and serve warm.
Duration It takes 7 mins to prepare and 1 hour 15 mins to cook.
Ingredients (Organic) For a serving of 4 people.
4 green onions (spring onions) finely chopped
1 – 2 teaspoons Thai red curry paste
2 cups (500ml) vegetable stock
1.5 pounds (680g) beetroot approximately 3 large beetroots
1 tablespoon vegetable oil
salt
black pepper
6.7 ounces (200ml) coconut milk
lemon juice to taste
chopped herbs for serving
