Ingredients

• 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 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 yoghurt
• 1 tbsp fresh mint
• chopped
• 1 tbsp fresh coriander leaves
• 5cm/2in cucumber
• deseeded
• chopped
• flatbread
• to serve

Directions

• 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.