Coconut Beet Soup

You know those days when you just really, really have a craving for beet soup? Yeah, no me neither. I can honestly say I have never imagined/craved the sensation of beet soup. Sure, I like beets. I like them steamed and I also like them raw. But that does not mean that I would enjoy them as soup. Something about it seems so weird. But. Nevertheless. I made some. And ate it, aha! I had some excess beets to use up this week. I also had excess coconut milk. And considering the fact that I have been more and more adventurous with making soup lately. And the fact that it's the middle of winter... I figured, why the heck not?! Coconut beet soup it is. Gotta go with whatcha got. And mannn am I glad that I made it. I would never consciously crave this, but now that I've had it, I can't un-taste it's glory. It's light, yet warming. Sweet, yet earthy. Simple, yet multi-layered in flavor. I like.

Coconut Beet Soup

Serves: 2-3

• 1 TBSP coconut oil

• 1 medium onion

• 1 (14.5 oz) can of coconut milk (Lite will work)

• 1 cup of vegetable broth

• 400 g of steamed beets

• 1 tsp of dill

• salt & pepper to taste

• julienned beets, for topping

• parsley, for topping

Place the coconut oil in a medium pot and heat until melted. Dice your onion and add it to the pot. Cook on a medium heat, stirring occasionally, until the onion is soft but not browned (5–7 minutes). While cooking, dice/julienne your steamed beets. Once the onions are soft, add the coconut milk, vegetable broth, diced beets, dill, and s&p to taste. Bring to a boil, then reduce the heat and cook until the flavors come together, 15–20 minutes.

Remove from heat. Let mixture cool slightly, approx. 10 minutes. Then purée in a food blender. You can slowly add an additional amount of vegetable broth to adjust consistency if needed, although I prefer it thick.

Serve drizzled with extra coconut milk and topped with julienned beets & parsley. Can serve warm OR cold, depending on the season.