WHAT YOU NEED
2 lbs. red beets, trimmed and scrubbed
1 medium onion, chopped
1 1/2 15 oz. cans of full coconut milk (1/2 of the second can use as a garnish)
3 tablespoons fresh lemon juice
1/2 teaspoon salt
2 teaspoons coconut oil
5 cloves garlic, minced
1 tablespoon fresh minced ginger
3 - 5 cups vegetable broth (if you prefer a stew use 3, if you prefer it more liqufied use 5)
1 teaspoon of real maple syrup
3 tablespoons of fresh dill
Preheat a soup pot over medium-low heat with coconut oil, sauté the onion until translucent. Add the ginger and garlic for an extra minute. Add the beets and
sauté for another 5 minutes. Add veggie broth, and a 15 oz. can of coconut milk, cover the pot and simmer until the beets are tender, approximately 40 minutes.
Season with lemon juice and salt. At this point you can leave the soup as is, or you can choose to puree with a blender or an immersion. Serve soup garnished
with a tablespoon of the coconut cream and sprinkle with fresh dill. This soup can be served hot or cold; its delicious either way.