Beetroot Soup | Cooking with Aunty D

2020 Oct 9

Ingredients:

Beetroot 250g

Oil 1 Tsp

Bombay onion 1 medium

Stock or water 1 1/2 cups

Salt 1 Tsp

Pepper 1/2 Tsp

Thick coconut milk 1 cup

Method: 

1. Remove leaves of the beetroot.
2. Preheat oven to 180 °Celsius and bake for 40 to 60 minutes.
3. Allow the beetroot to cool. Unwrap, peel and cut into slices.
4. Heat soup bowl and add oil, green curry paste, bombay onion and cook for 2 to 3 minutes. Add beetroot and stock or water, salt and pepper. Let it boil.
5. Transfer the soup to a blender, followed by the thick coconut milk. Blend till smooth.
6. Add lemon juice. Serve with herbs.

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!