Lightly Spiced Beetroot & Coconut Soup
Dramatic in colour and flavour, this soup makes a lovely lunch and is also an excellent canapé served in espresso cups. Friends who proclaim to hate beetroot have tried this and love it! I like to serve it with hummus toasts for a contrast of flavours and textures.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Wheat Free, Dairy Free, Vegetarian
You will need:
- 1 teaspoon groundnut oil
- 1 teaspoon cumin seeds
- 2 shallots, peeled and finely chopped
- 2 teaspoons Thai red curry paste
- 400g peeled cooked beetroot, (not in vinegar) roughly chopped
- 500ml vegetable stock
- 400ml can coconut milk
- 1 tablespoon lime juice
- 400g can chickpeas, drained
- 1 tablespoon tahini
- pinch of ground cumin
- 1 teaspoon vegetable stock
- Juice of ½ lemon
- 4 slices rye bread
- 1 tablespoon desiccated coconut (optional)
- Heat the groundnut oil in a large pan. Add the cumin seeds and cook for 1 minute. When the seeds start crackling, add the shallots and red curry paste and cook over a low heat for 3 minutes or until the shallots are. Add the beetroot.
- Pour over the vegetable stock and bring to the boil. Reduce the heat and simmer for 2 minutes. Remove from the heat and add the coconut milk and lime juice. Transfer the soup to a blender and blitz until smooth. Return to the pan and warm through, while you make the hummus.
- Place the chickpeas, tahini, cumin, vegetable stock and lemon juice in a food processor and blitz to the consistency that you like. You may need to add more stock or some water to loosen the mixture up a little.
- Toast the rye bread.
- Toast the coconut in a frying pan over a medium heat, taking care not to let it burn.
Spread the hummus over the toasted rye bread and cut into triangles. Ladle the hot soup into 4 warmed soup bowls, sprinkle with the desiccated coconut, if liked, and serve with the hummus on rye.
This soup also freezes well. Freeze in batches for up to 3 months.