Betty’s Exotic Beetroot Soup

Serves up to six people

Ingredients

1tbsp of oil

1 large onion, finely chopped

500g (1lb) cooked beetroot, peeled and roughly chopped

2 tsp red Thai curry paste

1 (400ml) can of coconut milk

300ml (½pt) chicken or vegetable stock

Juice of ½ a lime

Garnish

2tbsp of coriander

Sliced red chilli

Spring onion tassel

Method

Heat the oil in a large saucepan on the simmering plate. Add the onion and stir on the heat. 

Cover and transfer to the simmering oven for about 10 minutes to soften the onion.

Add most of the beetroot to the onions and stir in the Thai paste. 

Fry for a few minutes on the boiling plate. Add the coconut milk and stock and season with salt and pepper to taste, bring it to the boil, cover and then transfer it to the simmering oven for about five minutes.

Blend the mixture in a food processor until smooth. Put it back into the pan, add the beetroot and lime juice and adjust seasoning if needed.

Ladle into warm serving dishes and garnish with the coriander, red chilli and spring onion tassel. Enjoy!