Prep the veggies: Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
1.5 lbs. beets, 1 lb. Yukon gold potatoes
Saute the onion and garlic: Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender. Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
2 Tbsp. oil, 1 small sweet onion, 3 cloves garlic, 1 tsp ginger
Simmer the soup: Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine. Bring contents to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
4-5 cups vegetable broth, ½ tsp. tarragon, ¼ tsp. thyme, ¼ tsp. rosemary, ⅛ tsp. cardamom, ¼ tsp. black pepper, ¾ - 1 tsp. salt
Add coconut milk: Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
15 oz. coconut milk, 1 Tbsp. lemon juice
Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!
Roasted pumpkin seeds, Fresh parsley