Ingredients:

1 tablespoon olive oil

1 large sweet onion, diced

3 cloves garlic, finely chopped

1 tablespoon finely chopped ginger

I tablespoon of freshly chopped thyme (roughly 6 sprigs) OR 3/4 tsp or ground thyme

3 large red beets, peeled and cut into 1/4-inch pieces

5 cups vegetable stock, divided

1 can (14.5 ounces) low-fat coconut milk

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

Bay Leaves (optional)

Nutmeg – 1 tsp (optional)

Sauté the onion, garlic, ginger and thyme in the olive oil until soft and fragrant. Add chopped beets and saute more. When beets are softened you can add vegetable stock and bring to a boil and then reduce heat and simmer until beets are tender. Use a blender to purée soup and the stir in the coconut milk and serve with a side of protein!