Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped ginger
• 3 large red beets, peeled and cut into 1/4-inch pieces
• 5 cups vegetable stock, divided
• 1 can (14.5 ounces) low-fat coconut milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Parsley (optional)
• Canned julienned beets (optional)
• Crusty bread (optional)

Instructions

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.