How’s your relationship with beets?

Mine is healthy!  I used to be a little shy of beets in my younger years, but I’ve grown to love them.  Their mild flavor and nutrient-dense qualities have me always on the lookout for new ways to incorporate them into my diet.

So, if you’re on the fence, or have never even considered beets as a power player in your kitchen, then make this soup!  

I promise, you will be a dedicated beet convert.

And if you already love beets, I don’t have to convince you of their yum factor… and I know you are already drooling over this recipe!

Let’s get started…

Of course ,we start with fresh, California red beets.   

Remove the leaf stalk and bottom tip, peel away the rough skin and quarter.  Set aside.

In a large stock pot, add 2 tablespoons of Olive Oil

Saute a diced yellow onion for a few minutes.  Add minced garlic, fresh grated ginger, and a bit of red curry paste

Add in chicken stock and the quartered beets and simmer for 15-20 minutes or until beets are fork-tender.

Once cooked, blend with an immersion blender and add in the coconut milk and lime juice.  Blend again until smooth

Serve immediately and garnish with more coconut milk, cilantro and toasted sesame seeds

Such a beautiful, hearty soup!

Creamy Thai Beet Soup

Susan Phillips

This earthy beet soup comes together in less than half an hour and always hits the spot!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Calories 430 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tablespoons olive oil
• 1 yellow onion peeled and diced
• 3 cloves garlic minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon red curry paste
• 3-5 beets peeled and quartered
• 4 cups chicken stock
• 1 can coconut milk
• 1 lime juiced

Instructions

 

• Add the olive oil to a large stock pot and heat over medium heat. Add the onion and saute for about 5 minutes until onions are translucent. Add the garlic, ginger and red curry paste and stir for another minute.
• Add the chicken stock and beets to the pot and heat to a simmer. Simmer for 15-20 minutes or until beets are tender.
• With an immersion blender, blend the soup mixture until combined. Add in the coconut milk and lime juice and blend until creamy.

Notes

Top with additional coconut milk, chopped fresh cilantro, toasted sesame seeds, etc.
Adapted from The Endless Meal

Nutrition

Calories: 430kcalCarbohydrates: 26gProtein: 10gFat: 34gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 7mgSodium: 408mgPotassium: 788mgFiber: 5gSugar: 13gVitamin A: 627IUVitamin C: 14mgCalcium: 55mgIron: 3mg

Keyword beet, soup

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