Ingredients 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!