Chilled Beetroot and Coconut Soup November 21, 2014 By @entwellbeing Chilled Beetroot and Coconut Soup Serves: 8 Time to make: 3 hours Ingredients 8 beetroots 1 400mL can of lite coconut milk 3 tbsp of lime juice 1/2 tsp of salt Pepper to taste 2 tsp of extra virgin olive oil 3 cloves of garlic, minced 1 tbsp of fresh minced ginger 1 1/2 to 2 cups of low salt vegetable stock Nutrition (per serve) Energy: 575kJ Calories: 115cal Protein: Less than 1g Fat: 3.5g – saturated: Less than 1g Carbohydrates: 24.5g – sugars: 15.2g Dietary Fibre: 5g Sodium: 40mg Instructions Preheat oven to 180*C. Wrap the scrubbed beetroots individually in foil and bake for an hour. Let the beetroots cool, and place them in the fridge. Once cool, unwrap the beets. If you desire, remove the skin. Chuck them in the blender or a food processor, blending and adding the coconut milk, lime juice and salt, until smooth. In a small pan, fry the garlic and the ginger for about a minute to release their flavour. Add 1 1/2 cups vegetable stock to the pan, and turn off the heat. Add the stock, ginger and garlic to the blender, and continue to mix until really smooth. Chill the soup for at least an hour in the fridge. The soup can also be served warm if desired.