- Start by sautéing the onion and garlic in some cooking oil and a pinch of salt until translucent
- Add the potatoes and sauté for another 3 minutes
- Add in the cooked beets, vegetable stock and let it simmer on low heat for 5 minutes
- Add the soup to a blender and pulse until smooth, add the coconut cream and pulse again until all is well combined
- Add salt to taste and serve with more coconut cream on top and a splash of fresh lemon juice