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Coconut-Ginger Golden Beet & Carrot Soup

From: mindbodygreen.com

1 lb golden beets, scrubbed of dirt
¾ lb yellow carrots (orange will do just fine), peeled and diced
1 medium-sized yellow or Spanish onion, chopped
1-inch piece of ginger, minced
3 cloves garlic
1 cup coconut milk
4 cups stock or water
2 Tbsp. olive or coconut oil
1 tsp. turmeric (or more to taste)
1 tsp. dried sage leaves
1 tsp. dried basil leaves
A dash yellow curry powder (optional)
Salt and pepper to taste
Chopped fresh herbs to garnish (optional)

Fill a large, heavy pot with just over two inches of water and add the beets. Bring to a boil and allow the beets to simmer for about 20 minutes until just tender but not overdone. (You can roast the beets if you like, but this method is a bit quicker.) Once the beets are cool enough to handle, remove them from their skins and chop into half-moon shaped chunks. Set aside.

Meanwhile, after prepping the other ingredients, add the oil of your choosing to a large Dutch oven or soup pot and sauté the onion until translucent. Add the carrots and cook for another 5-7 minutes until barely tender, then toss in the ginger, garlic and spices, stirring until fragrant (about 30 seconds or more).

Stir in the beets. Pour in the stock or water and add the coconut milk, stirring until well combined. You might need to add a bit more water and/or coconut milk to ensure all the ingredients are thoroughly covered. Bring to a boil and then reduce heat to a simmer for about 30 minutes or more, to infuse the flavors.

Remove from heat and puree in batches in a high-speed blender. Return to the pot and heat through, taste for seasoning and then serve. If the soup is too thick, just add more water and give it a good stir. Top with fresh herbs and a drizzle of olive oil if you like, or even seeds like pepitas, for added pizazz.

Serves up to 10 as an appetizer, or make it a meal for up to six. Stores well in the refrigerator for about a week and tastes even better the next day.