This soup is brimming with amazing flavor and gorgeous color, thanks to the combination of golden beets, carrots, onions and red curry paste. Not a beet lover? Well, this is a soup that non-beet lovers will enjoy. For starters, golden beets are sweeter in taste, and less earthy in flavor. Roasting the vegetables helps enhance the sweetness. This nutrient dense, flavor intense soup is the perfect way to anti-up on your anti-oxidants. Serve with Thai naan pizza with peanut sauce, red peppers and carrots.
Thai Roasted Carrot and Golden Beet Soup
Serves 4-6
- 1 lb golden beets, trimmed and peeled
- 1 lb carrots, trimmed and peeled
- 3 tablespoons extra-virgin olive oil, divided
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- 1 cup diced yellow onion
- 2-3 tablespoons red curry paste
- 4 cups vegetable broth or chicken
- 1 (13.5-ounce) can full-fat coconut milk (I used low-fat)
Garnish
- Toasted coconut flakes
- Crushed peanuts
- Fresh cilantro
- Pre-heat your oven to 400 degrees.
- Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.
- In a large heavy-bottom pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes. Add the red curry paste and the remaining salt and black pepper and cook, stirring constantly, about 2 minutes.
- Add the vegetable or chicken broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.
- Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.
- To serve, ladle the warm soup into bowl. Garnish with toasted coconut flakes, crushed peanuts and fresh cilantro.
Adapted from: Floating Kitchen
