• Prep: 20m
  • Cook: 30m
  • Serves: 4

It's surprising how well beetroot goes with the bold flavors of South Asian cooking.


  1. Warm 2 tablespoons of oil in a deep pan. Add the onions, celery, and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
  2. Add the beetroot, curry paste, garlic, ginger and cumin. Cook for 2 more minutes.
  3. Meanwhile, smack or press the bulb end of the lemongrass (e.g. with the flat of a knife), until bruised and split but still in one piece. Pull 3 long strips of zest from one of the limes with a peeler.
  4. Add the lemongrass, lime zest, coconut milk, and stock to the pan. Bring to a simmer and season with salt. Cook gently for 25 -30 minutes, or until the beetroot is completely soft.
  5. Remove the lemongrass and lime zest from the pan and discard. Add a good squeeze of lime, and blend the soup until completely smooth, adding a dash of hot water if it seems too thick. Taste and tweak with more salt and lime juice to your liking.
  6. Divide between bowls and garnish with coconut flakes and coriander.

Cooking time for beetroot can vary depending on the season. Summer bunched beetroot will cook a little faster than winter beetroot so be aware that cooking times may vary.

Recipe: Riverford


All to be sourced organic where possible

  • 2 red onions, sliced from Riverford
  • 2 celery sticks, finely diced from Abel & Cole
  • 1 kg beetroot, peeled and chopped from Abel & Cole
  • 2 tbsp Thai green curry paste from Abel & Cole
  • 3 garlic cloves, finely chopped from The Garlic Farm
  • 2cm piece of ginger, finely grated
  • 1 tsp ground cumin
  • 1 lemongrass stalk
  • 2 limes
  • 500ml coconut milk from Biona Organic
  • 500ml stock
  • 40g toasted coconut flakes from Daylesford Organic
  • small bunch of coriander, chopped
  • salt
  • plain oil of your choosing

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