Creamy Beetroot soup

creamy Beetroot Soup

4 ppl.


  • 8 x medium beetroot  (not to big not too small )
  • 2 tins coconut milk (shake well) 
  • 4 cups water (the water of the soup) 


  • 4 tsp Turmeric 
  • 4 tsp Garam Masala 
  • 3 tsp Black salt 
  • 4 tsp Curry 
  • 1/2 tbsp Paprika


Wash the beetroot well. Don’t worry about peeling (keep food-waste to a minimum) just wash well and then cut them. I would say just cut the beets up in quarters, size doesn’t matter as you’re about to cook them. Cook the beetroot, always takes sometime. Say 40 to 45 minutes on medium high heat. When that’s done drain the beetroot but leave about a quarter of the water in the pot as you will need that for the blending. You will need a good food processor/blender for this.  

The next step is to blend the beetroot, spices, milk and water. Don’t overfill your blender do it in rounds. I would say 3 to 4 rounds. 

So you mix the beetroot with 1 cup water, half a can of coconut milk and a quarter of the spices and that 4 times. 

Add more water if you think the soup is too thick. 

Plating:Serve with fresh bread, some cashew cream as topping and sprinkle with white sesame seeds for a great look. Enjoy! Bon Apetite!