Ingredients
500g/1lb 2oz fresh beetroot, scrubbed
vegetable oil, for coating and frying
2 banana shallots, finely chopped
1 tsp cumin seeds
600ml/1 pint vegetable stock
400ml/14fl oz can of coconut milk
sea salt
fresh mint, coriander leaves and chopped, de-seeded cucumber, to serve
For the paste
2 stalks of lemongrass
2 garlic cloves
3 red chillies (de-seeded if you like)
5cm/1in piece of fresh ginger, peeled
4 kaffir lime leaves
1 lime, juice only

Method
1. Put all the ingredients for the paste into a blender and blend until smooth (the smoother the paste the nicer the soup, so take your time).
2. Preheat the oven to 200C/400F/Gas 6. Put the scrubbed beets into an ovenproof dish, sprinkle with oil and sea salt, then wrap in foil and roast for about 35 minutes until soft. When cool enough to handle, peel and chop the beets.
3. Gently fry the shallots and cumin seeds in a little oil, then add half the paste and cook for five minutes to release the fragrance.
4. Add half the beets, cook for a couple of minutes, then add the stock, bring to the boil and simmer for about 7-8 minutes.
5. Just before serving, put the soup, coconut milk, the rest of the paste and beetroot in a blender and blend until smooth. It will be a bright pink. The soup should be hot enough, but if necesssary reheat gently for a minute or two.
6. Check the seasoning, then serve immediately topped with mint, coriander and cucumber.