Roasted beet soup

So beautiful and delicious, this is a wonderful soup for fall. The roasted beets are deeply sweet and flavorful and they impart a creamy texture to the soup.



Ingredients (serves 4-6)
- 4 roasted beets (see method here), peeled and cubed
- 1 onion, minced
- 2 potatoes, diced
- 2 carrots, sliced
- 1 L vegetable broth
- 2 Tablespoons vegetable oil
- 2 Tablespoons apple cider vinegar
-  150 ml coconut milk or more, to taste
- salt and pepper, to taste

Heat the oil and sauté the onions until translucent, add the potatoes and carrots and cook for 5 minutes. Add the beets, vegetable broth (depending on the size of the veggies used, you might need to add more broth or water to completely cover the vegetables), season with salt and pepper and let simmer until all veggies are soft, about 15-20 minutes. Add vinegar, remove from heat and purée the soup, then return to heat and gradually add in the coconut milk, to taste. Adjust seasonings to your preference. Serve with bread or crackers and most of all, enjoy!