Beetroot, Ginger and Coconut Soup Recipe - WellBeing Magazine

Ingredients

• 2 tbsp butter, ghee or extra-virgin olive oil
• 2 brown onions, peeled & roughly diced
• 3–4 cloves garlic, peeled & chopped
• 2 heaped tbsp fresh ginger, peeled & finely chopped
• 1 tsp freshly grated turmeric (½ tsp if using dry)
• 3 medium beetroots (about size of a tennis ball), peeled & cut into roughly the same sized pieces
• 2 large carrots, diced
• 1 green apple, peeled & diced
• 3 cups chicken or vegetable stock/broth
• Good pinch sea salt & black pepper, to taste
• 270mL tin coconut milk
• Parsley & lemon wedges, to serve