Dramatic in colour and flavour, this soup makes a lovely lunch and is also an excellent canapé served in espresso cups. Friends who proclaim to hate beetroot have tried this and love it. I like to serve it with hummus toast toasts for a contrast of flavours and textures.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Dietary Info: Gluten Free, Dairy Free
- 1 teaspoon ground nut oil
- 1 teaspoon cumin seeds
- 1 banana shallot, peeled and finely chopped
- 2 teaspoons red curry paste
- 400g cooked beetroot, (not in vinegar) roughly chopped.
- 500ml vegetable stock
- 1 x 400ml can coconut milk
- 1 tablespoon lime juice
- 400g can chickpeas, drained
- 1 tablespoon tahini
- pinch of ground cumin
- 1 teaspoon vegetable stock
- Juice of ½ lemon
- 4 slices rye bread
- Heat the oil in a large pan. Add the cumin seeds and cook for 1 minute. When the seeds start crackling, add the shallots and red curry paste. Cook over a low heat for 3 minutes until the shallots are soft. Add the beetroot.
- Pour over the vegetable stock and bring to the boil. Simmer for 2 minutes. Remove from the heat and add the coconut milk and lime juice. Transfer the soup to a blender and blitz until smooth. Return to the pan and warm through, while you make the hummus.
- Place the chickpeas, tahini, cumin, and lemon juice in the bowl of a food processor and add the liquid stock until you reach the correct consistency.
- Toast the rye bread.
- Spread the hummus over the rye bread and cut into triangles. Ladle the hot soup into 4 warmed soup bowls and serve with the hummus on rye.
This soup also freezes well. Freeze in batches for up to 3 months.