30-Minute Flavorful Beetroot Coconut Soup
A creamy, spiced beetroot soup enriched with coconut milk, blended to a silky smooth texture and served with fresh herby yoghurt. Easy, nutritious, and visually stunning, this soup makes an ideal weeknight meal or elegant starter.
Equipment
- 1 Large Saucepan
- 1 Food processor
- 1 chopping board
- 1 Knife
- Measuring spoons and cups
Ingredients
For the spice paste:
- 2 stalks lemongrass
- 2 garlic cloves
- 3 red chillies deseeded if desired
- 5 cm fresh ginger peeled
- 4 kaffir lime leaves
- Juice of 1 lime
For the soup:
- 1 tbsp vegetable oil
- 2 banana shallots or 4 small shallots, finely chopped
- Pinch sea salt
- 1 tsp cumin seeds
- 500 g cooked beetroot chopped
- 600 ml vegetable stock
- 400 ml light coconut milk
- Salt and freshly ground black pepper to taste
For the herby yoghurt:
- 2 tbsp plain yoghurt
- 1 tbsp fresh mint chopped
- 1 tbsp fresh coriander leaves
- 5 cm cucumber deseeded and chopped
- Flatbread for serving
Instructions
- Prepare the Spice Paste: Start by making the aromatic spice paste, which forms the heart of this soup. Trim the lemongrass stalks, discarding the tough outer layers, and chop the softer inner sections into smaller pieces. Peel the garlic cloves and fresh ginger. Deseed the red chillies if you prefer milder heat. Place the lemongrass, garlic, chillies, ginger, kaffir lime leaves, and lime juice into a food processor. Blend until completely smooth. Take your time to achieve a creamy, uniform paste — this will release the maximum flavor into the soup.
- Heat the Oil and Sauté Shallots: In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat. While the oil warms, finely chop the shallots and add them to the pan along with a pinch of sea salt. Sprinkle in 1 teaspoon of cumin seeds. Gently sauté, stirring frequently, for 3–5 minutes, until the shallots are soft, translucent, and fragrant. Avoid browning them; the goal is a gentle sweetness that forms the flavor base of the soup.
- Cook the Spice Paste: Add the freshly prepared spice paste to the pan with the sautéed shallots. Stir continuously and cook for 5–6 minutes. This step is essential, as heating the paste helps release the complex aromas of lemongrass, ginger, lime, and chillies. Stirring frequently ensures the paste does not stick or burn, and gradually the mixture will deepen in color and fragrance.
- Add the Beetroot: Once the spice paste is fragrant, fold in the chopped cooked beetroot. Stir gently for 2–3 minutes, allowing the beetroot to absorb the spice flavors. This step ensures that every cube of beetroot becomes infused with aromatic notes, creating a richer, more vibrant soup later.
- Simmer with Vegetable Stock: Pour in 600 ml of vegetable stock, stirring to combine. Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat and allow it to simmer for 7–8 minutes. This brief simmering helps all the ingredients meld together while preserving the bright color of the beetroot. Keep the saucepan partially covered to prevent excessive evaporation but allow some steam to escape.
- Prepare the Herby Yoghurt: While the soup simmers, make the refreshing herby yoghurt. In a small bowl, combine 2 tablespoons of plain yoghurt with 1 tablespoon of chopped fresh mint, 1 tablespoon of chopped coriander leaves, and the deseeded, chopped cucumber. Mix thoroughly until smooth and well-combined. This yoghurt will add a cooling, vibrant contrast to the earthy and spicy soup when served.
- Blend the Soup Smoothly: Once the beetroot has softened and the flavors are melded, transfer the soup to a food processor in batches if needed. Add the 400 ml of light coconut milk and blend until silky and smooth. Blending the soup just before serving helps maintain its vivid pink color and creamy texture. Season generously with salt and freshly ground black pepper to taste.
- Reheat Gently Before Serving: Return the blended soup to the saucepan and reheat gently over low-medium heat for a few minutes until warm. Avoid boiling at this stage, as high heat can slightly alter the color and texture. Stir occasionally to ensure the soup is evenly heated.
- Plate and Garnish: Ladle the hot soup into individual serving bowls. Spoon a dollop of the herby yoghurt into the center of each bowl and use a spoon or skewer to create a gentle swirl, adding visual appeal and balancing the earthy beetroot flavors. Serve immediately with soft, warm flatbread on the side for a complete, satisfying meal.
- Serving Tip: For an elegant touch, sprinkle a few extra mint or coriander leaves on top of the yoghurt swirl. The soup is best enjoyed fresh, but it can be stored briefly and reheated gently. Pair with light salads or roasted vegetables for a wholesome, nutritious meal.
Notes
- Naturally vegetarian, egg-free, and packed with fiber and plant-based nutrients.
- Using pre-cooked beetroot saves time while maintaining a vibrant color and earthy sweetness.
- Spice paste can be adjusted to control heat level according to taste.
- Herby yoghurt adds a refreshing contrast to the richness of coconut milk.
- Pre-chopped beetroot or ready-made spice pastes can be used for convenience without compromising flavor.
- Blending the soup just before serving preserves its bright pink color.
- Ideal for quick weeknight meals, meal prep, or elegant starters for entertaining.
