1 tablespoon olive oil

1 large yellow onion, diced

3 cloves garlic, finely chopped

1 tablespoon finely chopped ginger

3 large red beets, peeled and cut into 1/4-inch pieces

5 cups vegetable stock, divided

1 can (14.5 ounces) low-fat coconut milk

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

Parsley (optional)

Canned julienned beets (optional)

Crusty bread (optional)

Preparation

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in coconut milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.