1. Source: Self, September 2013


      • 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)
  2. Directions
  3. 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.