How to make Beetroot, Apple and Coconut Soup -

A lip smacking red soup cooked with creamy coconut milk.A lip smacking red soup cooked with creamy coconut milk. Beetroots are such a magnificent vegetable, the colour alone is so stimulating and warming for the heart. Go ahead try out our Beetroot, Apple and Coconut Soup.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroots (चुकन्दर), Red apples

Cuisine : Fusion

Course : Soups

For more recipes related to Beetroot, Apple and Coconut Soup checkout Beetroot Soup, Beetroot and Apple Soup. You can also find more Soups recipes like Thai Sweet Corn Soup Gahat ka Shorba Chilled Gazpacho Soup Cream of Asparagus and Almond Soup - Nutralite

Beetroot, Apple and Coconut Soup

Beetroot, Apple and Coconut Soup Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beetroot, Apple and Coconut Soup Recipe

  • Beetroots peeled 3-4 medium

  • Red apples Washington 1 medium

  • Coconut milk ½ cup + for drizzling

  • Olive oil 3 teaspoons

  • Ginger finely chopped 1 inch

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 medium

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Crushed black peppercorns to taste

  • Salt to taste

  • Vegetable stock 1 cup

  • Mustard seeds 1 teaspoon

  • Curry leaves 6-8

  • Red chilli flakes to sprinkle

  • Mixed dried herbs to sprinkle

  • Croutons as required

  • Lemon juice for drizzling


Step 1

Finely chop beetroots.

Step 2

Heat 1 tsp olive oil in a non-stick pan. Add garlic, ginger and onion and sauté for a minute.

Step 3

Deseed and chop Washington Apple and add to pan alongwith chopped beetroots and toss to mix.

Step 4

Add coriander powder, turmeric powder, crushed peppercorns and salt and toss to mix. Add vegetable stock, mix and simmer for 8-10 minutes or till beetroots soften.

Step 5

Blend the beetroot-apple mixture to make a smooth mixture.

Step 6

Heat 1 tbsp olive oil in another non-stick pan. Add mustard seeds and let it splutter.

Step 7

Strain in the beetroot-apple mixture and mix well. Add coconut milk, mix and cook for a minute

Step 8

To prepare tempering, heat remaining olive oil in another non-stick pan. Add curry leaves and let it crackle.

Step 9

Add the tempering to prepared beetroot-apple mixture, switch off heat and mix well.

Step 10

Pour some of the prepared beetroot-apple soup in individual soup bowls. Sprinkle some chilli flakes and mixed dried herbs on top and put some croutons on top.

Step 11

Drizzle some coconut milk and lemon juice on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.