Beet, ginger, coconut soup


3 large beetroot, washed, peeled, cooked & chopped  
2 packs or cans coconut cream
Dill, washed & drained
Pinch of Himalaya salt
Pinch of black pepper
1/2 tsp dry onion flakes
Coconut or olive oil
1/2 inch ginger, grated

How to
1. Heat the coconut or olive oil in a small soup pan over medium heat.
2. Add the cooked & chopped beetroot and sauté for 5 minutes.
3. Add the ginger and sauté for 3 minutes.
4. Pour in the 2 packs or cans coconut cream and bring it to a boil, cover and simmer for 15-20 minutes. 
5. Add Himalaya salt, pepper and dry onion flakes to taste.
6. Take the pan of the heat and purée the soup with a handblender or food processor until smooth.
7. Drizzle with coconut yogurt and garnish with radish, dill & dry red pepper flakes. 

Bon appétit!