Beetroot and coconut soup recipe
 Simon says this beetroot and coconut soup is one of the most stunning soups you will ever make. It's both earthy and spicy at the same time, and it has a great pink colour. 2 lemongrass stalks2 garlic cloves3 red chillies, deseeded if you don't want too much heat5cm/2in fresh ginger, peeled4 kaffir lime leaves1 lime, juice only 2 lemongrass stalks 2 garlic cloves 3 red chillies, deseeded if you don't want too much heat 5cm/2in fresh ginger, peeled 4 kaffir lime leaves 1 lime, juice only 1 tbsp vegetable oil2 banana shallots(or 4 round shallots), finely choppedpinch sea salt1 tsp cumin seeds500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped600ml/1 pint vegetable stock400ml/14fl oz can light coconut milksalt and freshly ground black pepper 1 tbsp vegetable oil 2 banana shallots(or 4 round shallots), finely chopped pinch sea salt 1 tsp cumin seeds 500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped 600ml/1 pint vegetable stock 400ml/14fl oz can light coconut milk salt and freshly ground black pepper 2 tbsp plain yoghurt1 tbsp fresh mint, chopped1 tbsp fresh coriander leaves5cm/2in cucumber, deseeded, choppedflatbread, to serve 2 tbsp plain yoghurt 1 tbsp fresh mint, chopped 1 tbsp fresh coriander leaves 5cm/2in cucumber, deseeded, chopped flatbread, to serve Method For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance.Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes.For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber.Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper.To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time). For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time). For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance. For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes. For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber. For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper. To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. Recipe tips To make the recipe easier, you can use ready-made green Thai paste instead of making the spice base.