Creamy Beetroot Soup with Coconut milk

A beautifully colored and very tasty beet soup of delicious earthy flavors that is packed with healthy nutrients and so simple to make. Comforting on a fall or winter day.

Ingredients:

5 beetroots 

2 garlic cloves

2 cm ginger

A small piece of fresh chilli or a pinch of chilli powder 

250 ml coconut milk

1,5 glass of water

1-2 t tbsp of lime juice

3 tbsp of coconut oil

1 tsp of sea salt

1 pinch of black pepper

1,5 tsp The Alchemist

cilantro for topping

Preheat the oven to 200 Celsius, wash the beetroots and bake for 45-50 minutes. Once the beetroots are soft, cool them down, peel and chop roughly.

In a pot, heat up the coconut oil. Add garlic, ginger and chilli and leave for about 1 minute. Then, add beetroots and stir.

Add coconut milk, water, teaspoon of salt and the alchemist. Cook for 10-15 minutes. 

Combine in high speed blender until smooth and creamy, add water when needed. Add lime juice, salt and pepper to taste. 

Serve with some cilantro as topping. We love it with extra pieces of lime and dusted with The Alchemist powder. Enjoy hot or cold!