Beet, Ginger, and Coconut Milk Soup

epicurious.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

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 ¼-inch pieces

5 cups vegetable stock, divided

1 can (14.5 ounces) low-fat coconut milk

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

Parsley (optional)

Canned julienned beets (optional)

Crusty bread (optional)

Directions at epicurious.com

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