Beet and coconut. Coconut and beetroot. It’s one of those combinations that seems so strange when it slips off your tongue, but after a minute in the mind it reveals itself as just so right.
We’ve played around with this flavour pairing before, most notably in Jonathan Curry’s amazing Beetroot and Coconut Pseudo-Samosas. It’s not among the most popular flavour pairings, and I can’t think why. It’s hearty, subtle and alarmingly fresh–and packed full of nutritional awesomeness.
This is one of the simplest ways to combine these two fantastic flavours into one dish – and, thanks to the thickness of the coconut milk, it’s very easy to serve the soup in a way that’s just beautiful. The colours, the texture, the presentation: this soup has everything. I am in love.
I like to top this soup with a drizzle of coconut milk, a dusting of black pepper and a couple of thin beetroot crisps, baked or quickly fried. It’s a great colour and texture combination to make this dish a real show-stopper!