What you Need

Makes ~5 Cups

 Carrots | 2 Cups Chopped (Approx. 3 medium sized carrots)

Beet | 1 Peeled and Diced

Onion | 1 Roughly Diced

Celery | 4 Stocks Chopped

Fresh Ginger | 1/2 Thumb-sized, Minced

Extra Virgin Olive Oil | 3 tbsp

Coconut Milk | 1 Can

Water | 2 Cups

Salt & Pepper to Taste

Directions

1. Sauté the Onion and Celery in the olive oil until the onion starts to become translucent.
2. Add your chopped carrots, and beets. Sauté for another 3 minutes or so.
3. Add in the coconut milk and water. Stir.
   • If your open your can of coconut milk and notice that it is separated (the fatty part is on top and the water is at the bottom, transfer it into a separate bowl and whisk until it’s smooth, then add to the vegetable. This usually occurs with Organic Coconut Milk.
4. Let this boil away on medium-high heat for about 20-25 minutes, covered (or until your can fork the beets easily).
5. Once the beets are fork-able, add in your fresh ginger.
6. Blend the soup in a blender until smooth, and transfer it back into the pot.
7. Serve and enjoy!

A tip when dealing with Beets: 

Put your hand holding onto the beet in a plastic/zip-lock bag. This will save you from looking like a serial killer.

Charlotte xo

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