Chilled Beetroot and Coconut Soup

Instructions

1. Preheat oven to 180*C. Wrap the scrubbed beetroots individually in foil and bake for an hour.
2. Let the beetroots cool, and place them in the fridge.
3. 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.
4. 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.
5. Add the stock, ginger and garlic to the blender, and continue to mix until really smooth.
6. Chill the soup for at least an hour in the fridge.

The soup can also be served warm if desired.