Earthy, sweet beets are complemented by vibrant Thai flavors in this unique and delicious Thai beet soup. Aromatic garlic and ginger meld with red Thai curry paste, creamy coconut, and zesty lime to bring the beetroot soup to life, warming you up from the inside out. It's refreshing, comforting, and the most beautiful pink hue.
Heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until soft and starting to brown, about 5 minutes. Add the ginger, garlic, and Thai curry paste and cook for 2 minutes more.
2 tablespoons coconut oil, 1 large onion, 1 tablespoon chopped ginger, 4 cloves garlic, 2 tablespoons Thai red curry paste
Add the beets and stock to the pot and bring it to a boil. Reduce the heat and simmer for 20 minutes, or until the beets are soft.
1 ½ lb beets, 4 cups stock
Transfer the soup to your blender (or use an immersion blender) and blend on high until smooth. Return the soup to the pot and add the coconut milk and lime juice. Season to taste with sea salt then serve the soup with any or all of the toppings.
15 ounce can coconut milk, Juice of 1 lime, Sea salt, Optional toppings: coconut milk, sesame seeds, cilantro