Beet soup

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)

      • PREPARATION

            • In a large pot, heat oil over medium heat. SautĂ© 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.