Ingredients
| Nutrition (per serve)
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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.