Beetroot Soup with Crunchy Sprouts Recipe | Autumn Soups

Ingredients

• 6 large beetroots, washed and quartered
• 4 tbsp melted coconut oil
• 2 large shallots, chopped
• a large piece of fresh root ginger, roughly chopped
• 1 lemongrass stalk, roughly chopped
• 500–750 ml (2–3 cups) vegetable or chicken stock, as needed
• 500 ml (2 cups) coconut milk
• 90 g (1 cup) Brussels sprouts, peeled into separate leaves
• 3 tbsp toasted sesame oil, plus more to drizzle
• a pinch each of salt and freshly ground black pepper
• 1 lime, quartered