Detox Beet Soup with Copra Coconut Milk

What you need

• 3 large red beets
• 4 medium sweet potatoes
• 1 TBS extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1 1/2 cups Copra Coconut Milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 2 TBS fresh chives, chopped (for garnish

step by step

1. Preheat over to 400 degrees F.
2. Wrap beets and sweet potatoes in separate foil sheets, place them on a baking tray.
3. Roast for 1 hour then set aside to cool.
4. Meanwhile, chop and sauté the onion with extra virgin olive oil until translucent. Add minced garlic and sauté for another minute.
5. Season with salt, pepper, cumin and coriander then set aside.
6. Once the beets and potatoes are cool to touch, peel the skin off.
7. Chop into cubes and place them into a blender. Add onion mix, coconut milk and vegetable stock.
8. Blend until smooth. Gradually add one more cup of vegetable stock if you want a thinner consistency.
9. If desired, heat in saucepan. Garnish with coconut milk and chopped chives.

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