(Recipe) Creamy Red Beet Soup

Instructions

1. Slice the onion into thick rings and sauté them in a large soup pot or heavy-bottomed pan with a knob of butter until soft and fragrant.

2. Meanwhile, peel the red beets (750 g) and sweet potato (250 g), then chop both into evenly sized chunks, about 2 x 2 cm each. Add these to the sautéed onions along with the 2 whole garlic cloves and the 2 bouillon cubes.

3. Cook this mixture for about 10 minutes, stirring regularly. Add a splash of water now and then to prevent sticking.

4. While it simmers, peel and finely chop the ginger. Add it to the pot along with 1 liter of water. Let the soup gently simmer for about 20 minutes, or until the beets are tender.

5. Remove the pot from the heat, pour in all the coconut milk, and purée the soup with an immersion blender until silky smooth. Take a moment to admire the gorgeous color before serving.