It’s still soup season and we’re not ready to let that go just yet. By now, if you’re like us, you need a little something different. A cool weather season full of rib-sticking hearty meals can feel redundant if it lacks variety. So, leave the meat and potatoes for another day and take a trip with us to Southeast Asia for a bold and wonderful treat that is Thai Curry Beet and Carrot Soup. This is so good and so easy to make you’ll thank us for swapping the pot roast out of its 10th showing of the season for this flavor-packed delight.
Root vegetables are plentiful this time of year and seem to work their way into a ton of meal options. Forget about peas and carrots being the perfect match, beets and carrots are the real deal. Two other wonderful partners make their way into this soup, Thai red curry paste and coconut milk. We could gush about the creations those two can manifest for days. Step into our kitchen and behold the magic…
Preparation: Thai Curry Beet and Carrot Soup
Preheat the oven to 400°F. Place the carrots and beets on a sheet pan. Drizzle with oil and salt. Roast for 30 – 35 minutes, flipping about halfway through.
Side note: Save the beet tops and make this amazing beet green pesto (totally different flavor profile and usage but you’ll thank us on Italian night when you make this beet green pesto gnocchi). Trust us!
Place the pressure cooker in saute mode. Heat the oil and saute the onions for about 5 minutes or until onions become translucent. Stir in curry paste, salt and pepper (to taste) and saute for another couple of minutes.
Turn off the saute function. Add the vegetable broth and roasted vegetables. Cook on high pressure for 10 minutes.
Let pressure naturally release. Use an immersion blender to puree ingredients (or carefully transfer to a blender).
Tip: You can fully puree or leave a little chunky depending on desired consistency.
Stir in the coconut milk, saving a small amount for garnish/plating. Garnish soup with serrano pepper, green onion, cilantro, and dot with reserved coconut milk. Serve immediately.
How good was that? It might be the easiest (and tastiest) thing you’ve accomplished this week. Maybe not, but hopefully it ranks up there.
If You Like This…
Try these favorites:
- Thai Coconut Red Curry Chicken (for the Thai lover)
- Easy Instant Pot Lamb and Turnip Masala (for Indian curry)
- Easy Rotisserie Chicken Tikka Masala (quick weeknight Indian)
- Moroccan Lamb Stew (for some Moroccan flare!)
Equipment: Thai Curry Beet and Carrot Soup
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Four of our kitchen essentials were used in this Thai Curry Beet and Carrot Soup: A sheet pan, parchment paper, our Instant Pot, and an immersion blender. These are all multi-purpose tools that are great to have around. If you’re in the market, take a look at these recommendations (affiliate links):
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Thai Curry Beet and Carrot Soup
Equipment
- Sheet Pan
- Pressure Cooker
- Immersion Blender
Ingredients
- 3 – 4 Golden Beets, peeled and chopped
- 7 – 10 Carrots, peeled and chopped
- 3 tbsp Extra Virgin Olive Oil, divided in half Coconut oil is a good option too
- 1 Sweet Onion, diced
- 2 tbsp Red Curry Paste
- 4 cups Vegetable Broth
- Salt and Pepper, to taste
- 1 can Coconut Milk, approx 13.5 oz.
- ¼ cup Cilantro, stems removed
- 1 Green Onion, sliced
- 1 Serrano Pepper, thin sliced
Instructions
- Preheat the oven to 400°F. Place the carrots and beets on sheet pan. Drizzle with oil and salt. Roast for 30 – 35 minutes, flipping about halfway through.
- Place pressure cooker in saute mode. Heat oil and saute onions for about 5 minutes or until onions become translucent. Stir in curry paste, salt and pepper (to taste) and saute for another couple of minutes.
- Turn off saute function. Add vegetable broth and roasted vegetables. Cook on high pressure for 10 minutes.
- Let pressure naturally release. Use an immersion blender to puree ingredients (or carefully transfer to a blender).
- Stir in coconut milk, saving a small amount for garnish/plating. Garnish soup with serrano pepper, green onion, cilantro, and dot with reserved coconut milk. Serve immediately.
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