serving size: 6 | time: 30 mins
  • 2 Tbsp. Coconut oil
  • 11 oz. Coconut Milk
  • 3 Large beets, peeled & cut into ½ inch chunks
  • 2 Sweet potatoes, peeled & cut into ½ inch chunks
  • 1 Small parsnip, peeled and chopped
  • 1 Medium onion, diced
  • 5-6 carrots, chopped
  • 5 Garlic cloves, minced
  • 3 Tbsp. Fresh ginger, minced
  • 8 C. Vegetable broth
  • Salt & pepper, to taste
  • Paprika, to taste (optional)
  • Garnish, Fresh dill (optional)
  1. In a large pot, heat the coconut oil over medium heat until melted. Add in the onion, carrots, and parsnip until the onions are fragrant and translucent (about 5 min).
  2. Add in the garlic, salt, and spices and sweat for another minute.
  3. Add the vegetable broth, then the beets and sweet potatoes and bring to a low boil. Reduce to a simmer and let stand until the potatoes are tender (about 20 minutes).
  4. When the veggies are tender, add in the minced ginger and coconut milk. Remove from heat and stir for about a minute.
  5. Place all contents of the pot into a blender (or use an immersion blender) and blend until very smooth.
  6. Take with you in a jar for a light lunch, or serve in a bowl as a hearty side