Beet Coconut Soup
A vegetarian take to please serious beet lovers.
liquid coconut oil
finely chopped ginger
large red beets
peeled and cut into 1/4-inch pieces
can coconut milk
freshly ground black pepper
Optional: chopped chives
cilantro, dill or parsley
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.
If you come upon small beets, you can use 7 or 8 of them in place of the 3 large ones.