3 medium beets
2 carrots, finely diced
1 onion, finely diced
2 garlic cloves, crushed
1 small leek, finely diced
1 t coconut oil
2 cups vegetable broth or water
1 t coconut milk to garnish
Place the unpeeled beets in a pot, cover with water, bring to boil and simmer for 30 minutes until tender. Drain and set aside to cool.
Heat the coconut oil in a skillet or saute pan, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from heat and transfer onto a plate.
Peel the beets, cut into cubes, and add into the blender, together with the cooked vegetables and vegetable broth. Process using blender or immersion blender until smooth.