Ingredients
The following ingredients have 4 Servings
- 2 tablespoons coconut oil
- 1 small red onion (diced)
- 1 1/2 pounds beets (trimmed and cut into 1/2-inch cubes (about 4 cups))
- 1 tablespoon finely minced ginger root
- 2 garlic cloves (minced)
- 2 14.5 ounce cans full fat coconut milk
- 2 cups water or vegetable stock
- 1 teaspoon sea salt
- 1 cup whole raw cashews
- 2 tablespoons lime juice (plus 1 whole lime cut into wedges for garnish)
- 1/4 cup cilantro leaves (for garnish)
Instruction
- In a large stockpot or Dutch oven, heat the oil over medium-high heat. Sauté the onion until translucent and soft, 5 minutes. Add the beets, ginger, and garlic. Cook for 5 more minutes, or until vibrant in color and quite fragrant.
- Carefully pour the coconut milk, stock and salt into the pan, scraping up any brown bits that may have formed. Bring to a simmer, cover, and cook until the beets are tender, 35 to 40 minutes. During the last 15 minutes of cooking, stir in the cashews.
- Off the heat, stir in the lime juice and taste for seasoning. Puree until very smooth with an immersion blender or in a high-powered stand blender.
- Divide between 4 bowls and garnish with the cilantro leaves and a few lime wedges.
