Soupe de Betterave

Ingredients

• 4 medium beets
• 1 large onion
• 4 cups vegetable broth
• 1 cup coconut cream
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash the beets thoroughly and wrap them in aluminum foil. Roast in the preheated oven for about 45-60 minutes, or until tender.

3. 3

   While the beets are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

4. 4

   Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Once the beets are roasted, allow them to cool slightly. Peel the skins off and chop them into cubes.

6. 6

   Add the chopped beets to the pot along with the vegetable broth, salt, and black pepper. Bring the mixture to a boil.

7. 7

   Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.

8. 8

   Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.

9. 9

   Stir in the coconut cream and lemon juice, and heat through for another 5 minutes.

10. 10

    Serve the soup hot or cold, garnished with fresh dill and an extra swirl of coconut cream.