Mary Berry Curried Beetroot Soup

This delicious Mary Berry Curried Beetroot Soup is a quick and easy meal, perfect for chilly days. Its creamy texture and vibrant flavours make it a comforting choice. You can use ready-cooked beetroot for convenience, and the touch of curry adds a warm, spiced twist. It’s flexible and works well with everyday ingredients you already have!

This Curried Beetroot Soup Recipe Is From Foolproof Cooking Cookbook by Mary Berry

Ingredients Needed

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

How To Make Curried Beetroot Soup

1. Fry the onion: Heat the sunflower oil in a deep saucepan over medium-high heat. Add the chopped onion and fry for about 5 minutes, stirring frequently.
2. Add beetroot and spices: Stir in the diced beetroot and curry powder. Cook for 2 minutes, ensuring the beetroot is well coated with the spices.
3. Add liquids and seasoning: Pour in the coconut milk and stock. Add the lime zest, lime juice, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes until the beetroot is tender.
4. Blend the soup: Remove the soup from heat and blend until smooth using a hand blender.
5. Simmer and check seasoning: Return the soup to the heat, bring it to a gentle simmer, and adjust the seasoning as needed.
6. Serve: Ladle into bowls, drizzle with double cream, and garnish with fresh coriander sprigs.

Recipe Tips

• Choose the right beetroot: Use beetroot in natural juices, not pickled in vinegar, to keep the flavour balanced and sweet.
• Blend until smooth: For the best texture, make sure to blend the soup thoroughly with a hand blender or food processor.
• Don’t skip the lime: The lime zest and juice add brightness and balance to the dish, so include them for the best taste.
• Use full-fat coconut milk: This gives the soup its rich and creamy texture, which light coconut milk won’t provide.
• Adjust curry powder to taste: Start with 1 tablespoon, but if you prefer a stronger curry flavour, add a bit more during cooking.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers curried beetroot soup in a sealed container in the fridge for up to 2 days.
• Freeze: Put Leftovers curried beetroot soup in a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight, then reheat gently on the stove or in the microwave.
• Reheating: Warm  leftovers curried beetroot soup gently on the hob over low heat for 5 minutes, stirring occasionally, or heat it in the microwave in for 3 minutes until hot.

Nutrition Facts

Serving Size: 1 cup (approximately 245g)

• Calories: 8
• Total Fat: 0.2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 540mg
• Potassium: 340mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Emerald Isle Garden Soup Recipe
• Mary Berry Easy Tomato Soup With Pesto Recipe
• Mary Berry Creamy Carrot and Orange Soup
• Mary Berry Chinese Crab and Sweetcorn Soup Recipe
• Mary Berry Chilled Curried Apple And Mint Soup