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Thai Curry Beet and Carrot Soup Plated

Thai Curry Beet and Carrot Soup

Rich and flavorful root vegetable soup perfect for those cool evenings!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Main Course, Soup, Supper
Cuisine Thai
Servings 8
Calories 199 kcal

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.
    Thai Curry Beet and Carrot Soup Plated
Keyword Carrots, Golden Beets, Red Curry, soup, Thai, Under 500 Calories, Vegan, Vegetarian