Beet, Ginger, and Coconut Milk Soup

Ingredients

• •1 tablespoon olive oil
• •1 large yellow onion
• •3 cloves garlic
• •1 tablespoon ginger
• •3 large red beets
• •5 cups vegetable stock
• •1 can low-fat coconut milk
• •½ teaspoon fine sea salt
• •¼ teaspoon black pepper
• •to taste parsley
• •to taste julienned beets
• •to taste crusty bread

Cooking Instructions

1. 1.

   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 regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

   30 min