Ingredients (for 4 people)

• 2 large beets (boiled or roasted)
• 1 medium sweet potato
• 1 onion
• 1 garlic clove
• 750 ml vegetable broth (or water)
• 200 ml coconut milk (optional, for extra creaminess)
• 1 teaspoon ground cumin
• 1 teaspoon grated ginger
• Extra virgin olive oil
• Salt and pepper to taste
• Sesame seeds or pumpkin seeds for garnish

Preparation

Vegetable preparation: Peel the sweet potato and cut it into cubes. Peel and chop the onion and garlic. If the beets are raw, peel them and cut them into cubes as well.

Sautéing: In a pot, heat a drizzle of olive oil and sauté the onion and garlic over medium heat until softened.

Cooking: Add the sweet potato, beetroot, cumin, and ginger. Stir for a few minutes and cover with the vegetable broth. Let it cook for about 20 minutes, or until the sweet potato is very tender.

Blending: Remove from the heat and blend with a hand blender until smooth. For a creamier soup, add the coconut milk and blend again.

Seasoning and serving: Adjust salt and pepper to taste. Serve hot, topped with sesame seeds or pumpkin seeds, cottage cheese for an extra protein boost, and fresh coriander (cilantro) or parsley for added freshness.

This soup is delicious both hot and cold and is perfect for any time of the year. Enjoy!