Spicy beetroot and coconut soup

Method

1. Preheat the oven to 200°C/gas 6.

2. Sprinkle the beetroot with sea salt and brush with vegetable oil, then wrap in kitchen foil and roast in a roasting tray for 35 minutes until tender. Peel and chop the roasted beets.

3. Heat vegetable oil for shallow frying in a large saucepan. Add in the shallot and cumin seeds, then half a tablespoon of red curry paste and fry, stirring, for 5 minutes to release the fragrance.

4. Add in half the roasted beets and fry for 2-3 minutes. Add in the stock and bring to the boil.

5. Reduce the heat and simmer for 7-8 minutes.

6. Place the beetroot soup, remaining beetroot, remaining curry paste and coconut milk in a jug blender and blend until smooth.

7. Season to taste with salt and freshly ground pepper. Gently reheat and stir in the lime juice.

8. To prepare the garnish, boil up the rice vinegar and palm sugar in a small pan until the sugar dissolves and forms a syrup.

9. Pour the palm sugar syrup over the cucumber, red pepper, peanuts, shallot and chilli and cool slightly.

10. Mix in the mint and coriander.

11. Serve each portion of soup with a spoonful of the garnish.