Coconut Beet soup

Serves 8 person

• 8 medium beets

• 1 potato

• 2 carrots

• 1cups chopped onion

• 2 tablespoons butter

• 1 can of coconut milk

• 0,5 teaspoon of carry

• 1/2 cup cider vinegar

• 1 tablespoon honey

• 1 cup tomato puree

• 1/2 cup orange juice

• salt, to taste

• sour cream or fresh mint sprigs, for garnish

Scrub the beets, trim the ends, and grate. Chop or slice potato and carrots. Beets can be messy to prepare, so grate them last. In a large stockpot, fry the onion in a butter for a few minutes, then add the carrots and the rest of the vegetables. Add remaining ingredients. If you use fresh mint, add it at the end. Cover and simmer for 40 to 45 minutes, testing occasionally. Once cooked, you can puree this soup in a blender or food processor for a more delicate texture. Serve hot, garnished with a dollop of sour cream or a sprig of mint.