Indian beetroot curry soup
4
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
This vibrant soup tastes as good as it looks! Pairing classic Indian spices with the sweetness of beetroot is a flavour combination sure to impress.
Ingredients
Beetroot
750 g, cut into 3cm pieces
Fresh ginger
1 tbs, finely grated
Garlic
1 clove(s), crushed
Garam masala
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground turmeric
½ tsp
Light canned coconut milk
1 400ml can, (1x400ml can)
Sunflower oil
1 tbs, or canola oil
Brown onion
1 medium, thinly sliced
Fresh curry leaf
2 whole
Dry lentils
2 tbs, red, rinsed, drained
Instructions
1
Combine beetroot, ginger, garlic, garam masala, cumin, coriander, turmeric and coconut milk in a large bowl.
2
Heat oil in a large saucepan over medium-high heat. Cook onion and curry leaves, stirring, for 5 minutes or until well browned. Add beetroot mixture, lentils and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until lentils and beetroot are tender.
3
Using tongs, discard curry stems (leave the leaves). Blend soup using a stick blender or food processor until smooth. Serve.
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