Vegan Beet Soup with Coconut Milk & Ginger

🧂 Ingredients

• 2 medium beets
• 1 medium onion
• 2-3 cloves garlic
• 1 tbsp ginger

  grated
• 2-3 tbsp olive oil
• 1 can coconut milk
• 1 tsp garlic powder
• 1 tbsp toasted almonds

  optional, for serving

Instructions

• 1 Peel the onion, garlic, and ginger. Finely mince the onion and the garlic and
  grate the ginger
• 2 Heat up the olive oil in a soup pan, once hot, add the minced vegetables and
  diminish the heat/flame to low. Let them sautee nicely
• 3 Peel the beets and grate them. Add the grated beet to the other sauteing
  veggies. Let the beet cook for about 5 minutes
• 4 Pour 1 cup of vegetable stock or water. Mix and let simmer everything for
  another 5 minutes
• 5 Use a hand blender to smoothen out the texture and pour in the coconut oil
• 6 Season with salt, garlic powder, and a bit of ground pepper. Stir everything and
  put it back on the stove for it to reach the boiling point
• 7 Serve with croutons or toasted nuts

Nutrition Info