Beetroot and coconut milk soup
This vibrant beetroot soup is infused with aromatic spices and finished with creamy coconut milk and a swirl of fresh herby yoghurt, making it as flavorful as it is colorful.
Updated : 28 July, 2025
Easy
About 20 min.
Ingredients
For the spice paste
2 stalk
Lemongrass
2
Garlic
3
Red chilli pepper
chunk
Ginger
1
Lime
For the soup
1 tablespoon
Vegetable oil
2
Shallot
pinch
Salt
1 teaspoon
Cumin
500 grams
Boiled beetroot
600 milliliters
Vegetable broth
400 milliliters
Coconut milk
to taste
Salt
to taste
Ground black pepper
For the herby yoghurt
2 tablespoon
Yogurt
1 tablespoon
Mint
1 tablespoon
Cilantro
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To begin, prepare the spice paste by placing all the paste ingredients into a food processor and blending until completely smooth - the smoother the paste, the better the final flavor and texture of the soup, so take your time with this step.
Step 2
Next, heat the vegetable oil in a large pan over medium heat. Add the shallots, salt, and cumin seeds, gently frying them for a few minutes until the shallots soften. Stir in the prepared spice paste and cook for about five minutes to fully release the aromas.
Step 3
Add the beetroot and cook for two minutes, then pour in the stock. Bring everything to a boil, then lower the heat and simmer for 7-8 minutes.
Step 4
Meanwhile, prepare the herby yoghurt by combining the yoghurt with the chopped fresh mint and coriander in a bowl.
Step 5
Just before serving, pour the soup and coconut milk into a food processor and blend until velvety smooth. Avoid doing this step in advance, as the vibrant color may dull if left to sit. Season to taste with salt and freshly ground black pepper.
Step 6
Reheat the soup gently, ladle into bowls, and finish with a generous swirl of the herby yoghurt.