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Photo of Indian beetroot curry soup by WW

Indian beetroot curry soup

Total Time
1 hr 40 min
10 min
1 hr 30 min
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.



750 g, cut into 3cm pieces

Fresh ginger

1 tbs, finely grated


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


  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.


SERVING SUGGESTION: Fresh coriander, plus pappadums (cooked in the microwave) and 99% fat-free plain yoghurt. TIPS: Make sure the lentils are well stirred through the beetroot and that you simmer the soup over low heat or the lentils may catch (stick) at the base of the pan. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Reheat in the microwave or in a saucepan.