Description

• Preheat oven to 400°F.

• Place trimmed beets on a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil.  Wrap beets together in foil.  Place wrapped beets on a baking sheet and roast, until the beets are tender, about 45 minutes.  Let cool before peeling skin. Chop beets.

• In saute pan, heat 1 tablespoon of olive oil over moderate heat. Add the onion and cook until translucent, about 3-4 minutes.  Add the chopped garlic and cook, stirring, for a minute or two until fragrant.

• Transfer sauteed onions to a blender. Add chopped roasted beets, peeled orange, and grated ginger root. Add vegetable stock, leaving room at the top of the blender as to not overfill. Season with sea salt and pepper to taste.  Blend until smooth consistency. You may have to work in batches depending on the size of your blender.

• Transfer the soup from the blender to the stove in a pan and heat to the desired temperature or chill for a refreshing soup. Garnish with a swirl of coconut milk and orange zest.