3 large beetroots, peeled and cut into half
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
1/2 can of coconut milk (125gr)
pinch of sea salt
freshly ground black pepper
In a large pot first sauté the onion till golden, then add the garlic and ginger and cook stirring often.
Add the beetroots and 4 cups of water. Bring to a boil, then reduce heat and simmer until they are tender. Once cooled use a blender to puree the ingredients.
Add the coconut milk salt and pepper.
If the consistency is to thick add some warm water to reach desired consistency. Garnish with parsley, if desired and serve.