Beetroot Soup

How to Prepare

1. Heat 4 tablespoons of olive oil in a large pot over medium heat.
2. Add 2 chopped onions and 4 minced garlic cloves, sauté until translucent (about 5 minutes).
3. Add 10 chopped medium beetroots
4. 5 chopped carrots, and 5 chopped potatoes. Stir well to coat with oil.
5. Pour in 10 cups of vegetable broth and bring to a boil.
6. Reduce heat, cover, and simmer for 30-40 minutes until vegetables are tender.
7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
8. Stir in 2 cups of coconut milk
9. 2 teaspoons of black pepper, and salt to taste. Heat through for another 5 minutes.
10. Garnish with chopped fresh coriander or parsley before serving.