Thai Coconut Beetroot Soup

Ingredients: 500g beetroot,Black pepper,400ml coconut milk,Lemon juice to taste,1 onion finely chopped,Salt,1-3 tsp Thai red curry paste,2 tablespoons vegetable oil,300ml vegetable stock
Instructions:

1. Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
2. Add the beetroot to a pot, cover with plenty of water, bring to the boil and then simmer until tender (between 45-60 mins depending on its size).
3. Drain the beetroot and when pieces are cool down peel and chop them.
4. Add the oil to a saucepan and fry the onion for about 7 mins until soft.
5. Add in the beetroot and curry paste and cook for a few mins.Stir in the coconut milk and stock, season with salt and pepper and bring to the boil then reduce to a simmer for about 5 mins.
6. Let the soup cool and whizz with a hand held blender or in a food processor.
7. Add lemon juice to you taste and adjust season and serve.

Source