The first time I made this, I’ll admit—I wasn’t entirely convinced. Beetroot in soup? With curry? Sounded like a clash. I only tried it because I had a vacuum pack of cooked beets and didn’t fancy another goat cheese salad.
But here’s the twist: it’s gorgeous. Creamy from the coconut milk, sweet and earthy from the beetroot, and the curry just hums quietly in the background. Not overpowering—just warm and rounded.
That said, I made one key mistake the first time: I used pickled beetroot. Please don’t. It made the whole thing taste like hot vinegar. Use plain, cooked beetroot, and this turns into a dinner party-level soup with barely 20 minutes of effort.
THE SECRET BEHIND THIS BAKE
- Coconut milk and beetroot are a match – Sounds odd, but the coconut softens the earthiness and makes it silky.
- Curry adds warmth, not heat – It’s not spicy, just deeply savoury and comforting.
- Lime zest and juice = total game changer – Without it, the soup tastes flat. With it, everything brightens up.
INGREDIENTS + WHY THEY MATTER
- Cooked beetroot (750g) – Use vacuum-packed or home-roasted. Not pickled. Seriously.
- Full-fat coconut milk (1 x 400ml tin) – Makes it rich, smooth, and gently sweet. Light coconut milk won’t give the same texture.
- Curry powder (1 tbsp) – Adds depth. I used medium curry powder, and it was just right.
- Lime zest + juice – Cuts through the richness and brings everything together.
- Onion (1 large) – Builds the savoury base. Cook it slowly so it sweetens.
- Sunflower oil (2 tbsp) – Neutral flavour, perfect for sweating the onions.
MAKING IT YOURS (WITHOUT RUINING IT)
- No coconut milk? Use single cream or cashew cream, but the flavour will change.
- Want it spicier? Add a pinch of chilli flakes when you add the curry powder.
- Vegan? It already is—just skip the cream garnish or use a swirl of coconut cream instead.
- Need a lighter version? Use half the coconut milk and top up with stock—it’ll be thinner, but still tasty.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Tasted sharp and weird | Used pickled beetroot | Only use plain cooked beetroot, not in vinegar |
| Soup was bland | Skipped the lime | Zest and juice are essential—don’t skip them |
| Texture was grainy | Didn’t blend thoroughly enough | Use a proper hand blender and take your time |
HOW TO MAKE MARY BERRY’S CURRIED BEETROOT SOUP
FRY THE ONION
Heat 2 tbsp sunflower oil in a deep saucepan over medium-high heat. Add 1 chopped onion and cook for about 5 minutes, stirring frequently, until soft.
ADD BEETROOT + SPICES
Stir in 750g diced cooked beetroot and 1 tbsp curry powder. Cook for 2 minutes to coat everything in spice.
ADD LIQUIDS + SIMMER
Pour in 1 tin (400ml) full-fat coconut milk and 450ml chicken or vegetable stock. Add the zest and juice of ½ a lime, plus salt and pepper. Bring to the boil, cover, and simmer for 10 minutes.
BLEND UNTIL SMOOTH
Remove from the heat and blend until silky smooth using a stick blender or food processor.
TASTE + ADJUST
Return to a gentle simmer and adjust seasoning if needed.
SERVE
Ladle into bowls. Drizzle with double cream and garnish with fresh coriander sprigs.
TIPS FROM MY KITCHEN
- I sometimes roast the beetroot myself—it adds a deeper, sweeter flavour.
- Add the lime juice after blending if you want even more brightness.
- If your curry powder is strong, start with half and add more to taste.
STORAGE + SERVING
- Fridge: Store in a sealed container up to 2 days.
- Freezer: Keeps well for 3 months. Defrost overnight in the fridge.
- Reheat: Gently on the hob or microwave, stirring well.
- Serve with: Naan, warm pita, or a dollop of yogurt instead of cream for a tangy twist.
FREQUENTLY ASKED QUESTIONS
Q: Can I use raw beetroot?
A: You can, but you’ll need to roast or boil it first—raw beetroot won’t soften properly in this short cook time.
Q: Can I make it ahead?
A: Yes, and it tastes even better the next day. The flavours settle and deepen beautifully.
Q: Is it spicy?
A: Not really. It’s warmly spiced, not hot. If you like more heat, add chilli.
Q: What if I don’t have lime?
A: Lemon will work in a pinch, but lime gives it that extra edge.
Try More Recipes:
- Mary Berry Asparagus Soup Recipe
- Mary Berry Leek and Potato Soup Recipe
- Mary Berry Wholesome Bean Soup Recipe
Mary Berry Curried Beetroot Soup
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes15
minutes8
kcalA boldly coloured, gently spiced beetroot soup with coconut milk, curry powder, and a zesty lime finish. This vibrant bowl is rich, comforting, and easy to make using ready-cooked beetroot—perfect for chilly evenings or when you want something a bit different from your usual soup lineup.
Ingredients
- For the Soup:
2 tbsp sunflower oil
1 large onion, chopped
750g (1lb 10oz) cooked beetroot, diced
1 tbsp curry powder
1 x 400ml tin full-fat coconut milk
450ml (15fl oz) chicken or vegetable stock
Finely grated zest and juice of ½ lime
Salt and freshly ground black pepper
- To Serve:
A drizzle of double cream
Fresh coriander sprigs
Directions
- Heat oil in a deep pan. Add onion and cook for 5 minutes until softened.
- Stir in beetroot and curry powder. Cook 2 minutes.
- Add coconut milk, stock, lime zest and juice, salt, and pepper. Simmer for 10 minutes.
- Blend until smooth.
- Return to the heat, taste, and adjust seasoning.
- Serve with a drizzle of cream and coriander sprigs.
Notes
- Always use plain cooked beetroot—not pickled.
- The lime brings balance—don’t skip it.
- Blend thoroughly for the smoothest, creamiest texture.