Creamy Coconut Roasted Beet Soup with Pistachios Greek Yogurt
Ingredients
- 2 tablespoons organic coconut oil
- 1 local/organic sweet onion, diced
- 4 local garlic cloves, minced
- 1 piece ginger (about a 2-inch chunk), peeled and sliced
- 6 small beets, peeled and roasted
- 1 local parsnip, peeled and large dice
- 2 medium local sweet potatoes, peeled and large dice
- 4 cups homemade chicken stock (or vegetable stock for vegan version)
- 15 ounces (1 can) organic coconut milk (full fat)
- 1 pinch sea salt & pepper, to taste
- 1 handful pistachios for garnish
- 1-2 tablespoons Greek yogurt for garnish
- 1-2 sprigs fresh cilantro for garnish
- 1-2 radishes, sliced for garnish
Instructions
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