- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 4 People
- Calories: 1203 kcal
- Carbohydrate Content: 93.78 g
- Cholesterol Content: 31 mg
- Fat Content: 90.41 g
- Fiber Content: 14 g
- Protein Content: 21.45 g
- Saturated Fat Content: 52.822 g
- Serving Size: 1
- Sodium Content: 1598 mg
- Sugar Content: 51 g
- Trans Fat Content: 0.013 g
Beetroot and Coconut Soup
Beetroot and coconut soup is very delicious and also attractive in look. It’s a creamy blend of coconut milk with beetroot, cream, olive oil, and lemon. It has a very refreshing taste to try out. Let’s see how to make beetroot and coconut soup recipe at home.
Ingredients of Beetroot and Coconut Soup Recipe
- Onions - 2
- Olive oil - 2 Tablespoons
- Carrot - 1
- Ginger - 1 Teaspoon
- Chopped green chili - 1
- Lemon leaves - 6
- Lemon grass - 1
- Season salt with pepper - 1/2 Teaspoon
- Cream - 1 Tablespoon
- Beetroot - 1
- Vinegar - 1 ½ Tablespoon
- Vegetable stock - 300 ml
- Coconut milk - 200 ml
How to Make Beetroot and Coconut Soup
Step 1: In a deep pot, heat the olive oil.
Step 2: Then add carrots, onions, and ginger to it and stir it.
Step 3: Now, add lemongrass, lemon leaves, and green chilies and mix them well.
Step 4: Add chopped beetroot into the pot and mix them well.
Step 5: Now, add rice vinegar and cook it for 5-6 minutes and give it a quick stir.
Step 6: Then add the stock and some pepper and salt and pour the mixture into the coconut milk and stir it.
Step 7: Simmer the soup for 10-15 minutes.
Step 8: Now, add the mixture into the blender and blend them well.
Step 9: Now, add some cream to the soup and garnish it and serve chilled.