SPICED BEETROOT SOUP WITH TOASTED CUMIN YOGHURT & BUTTER-FRIED CURRY LEAVES
EMMA GALLOWAY
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Recipes-Emma-Galloway-SPICED-BEETROOT-SOUP-1942.jpg)
tags:Emma Galloway, Spiced beetroot soup, toasted yoghurt, butter fried curry leaves, Emma Galloway Photography
Serves
4Preparation
10 minCook
20 minIngredients
3 tablespoons virgin coconut oil | |
1 teaspoon yellow mustard seeds | |
1 stem fresh curry leaves, stems discarded | |
1 red onion, roughly chopped | |
2 cloves garlic, roughly chopped | |
2 teaspoons ginger, finely grated | |
1 red chilli, roughly chopped | |
½ teaspoon ground cumin | |
½ teaspoon ground coriander | |
1 teaspoon fine sea salt | |
2 medium tomatoes, finely diced | |
800g (4 medium beetroots), peeled and cut into 2cm dice | |
1 x 400ml can coconut milk | |
juice of ½ lemon | |
FOR THE TOASTED CUMIN YOGHURT | |
1 cup plain unsweetened yoghurt | |
1 teaspoon whole cumin seeds, lightly toasted and roughly ground | |
2 teaspoons lemon juice | |
¼ teaspoon fine sea salt | |
FOR THE BUTTER-FRIED CURRY LEAVES | |
15g salted butter | |
handful fresh curry leaves |
The sweet earthiness of beetroot forms the basis of this nourishing soup, which I adapted from one of my favourite Sri Lankan beetroot curries. It’s delicious just by itself, but the creamy, toasted-cumin yoghurt and buttery, fried curry leaves definitely add another dimension.
Instructions
1. | Heat the oil in a medium saucepan over a medium-high heat. |
2. | Add the mustard seeds and cook until they start to pop. |
3. | Add the curry leaves, onion, garlic, ginger and chilli and cook, stirring often, for 4-5 minutes or until tender. |
4. | Add the cumin and coriander and cook for a further 30 seconds before adding salt and tomatoes. |
5. | Cook for 2-3 minutes until the tomatoes begin to collapse. |
6. | Add the chopped beetroot, coconut milk and 1½ cups water, stir well, cover with a lid and simmer over a medium heat for 10 minutes or until the beetroot is tender, adding a touch more water if it’s looking too dry. |
7. | Remove from the heat, stir through the lemon juice then blend until smooth using either a handheld stick blender or by transferring carefully to an upright blender and blending on high. |
8. | Taste and adjust the seasoning if needed. |
9. | TO MAKE THE TOASTED CUMIN YOGHURT |
10. | Combine all ingredients in a bowl. |
11. | TO MAKE BUTTER-FRIED CURRY LEAVES |
12. | Melt butter in a small saucepan over medium-high heat, add curry leaves and cook, stirring continuously, until they are crispy and the butter is golden brown. |
13. | Serve the soup topped with a swirl of toasted cumin yoghurt, a few butter-fried curry leaves and a little drizzle of the lovely browned butter left in the pan. |
Recipes, food styling & photography Emma Galloway
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