Oxbow Farm & Conservation Center

Red Curry Coconut Beet Soup

From my kitchen

The spice and tang of Thai red curry paste pairs wonderfully with sweet earthy beets. This is a perfect soup for a cold fall evening. If you roast the beets ahead of time you can easily make this soup on a busy work/school night.


  • 1 bu Beets
  • 1 T Coconut or olive oil
  • 2 bulbs Shallots
  • 1 tsp Cumin seeds
  • 1 T Thai red curry paste, plus more to taste
  • 1 can (13.5oz) Coconut milk
  • 2 C Water or vegetable/chicken stock
  • Salt and pepper

  • Trim the greens from the beets.  Wash and wrap the beets in foil. Place on a cookie sheet and roast in a 400 degree oven for 35 minutes. Once cool, rub the skin off and coarsely chop the beets.

  • In a medium-sized saucepan heat the oil over medium heat. Gently sauté the shallot and cumin seed until soft but not brown, about 2 minutes. Add the curry paste and cook for 5 minutes to release the fragrance. Add half the beets, stir to coat and cook for a couple of minutes. Then add the stock, bring to a boil and simmer for 10 minutes.

  • Process the soup with the remaining beets and coconut milk in a blender until smooth. Taste and add more curry paste to your liking.  Garnish with yogurt, fresh mint & cilantro leaves, and chopped cucumber if you’d like.