Makes 4 servings
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes.
Add garlic and ginger; cook, stirring often, 5 minutes.
Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.
With an immersion or using a regular blender and working in batches, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.
Stir in coconut milk, salt and pepper.
Garnish with optional herbs, if desired.