Creamy Coconut & Roasted Beet Soup with Pistachios & Greek Yogurt

Author Notes

Bright and colorful, this is the perfect soup for all seasons. Eat it warm or chilled. Thick and creamy, I even recommend spreading some on a thick, rusty bread for a unique sandwich. To make this soup, you’ll need either an immersion blender, food processor or regular blender. —With The Grains

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