beet, ginger and coconut soup

unrefined coconut oil

medium yellow onion, diced (approx. 1 overflowing cup)

sea salt, plus more to taste

garlic, minced

peeled and finely chopped fresh ginger

large red beets, or 3 medium beets, peeled and diced in to ¼ inch cubes (about 4 cups)

vegetable stock - you may have to use a bit more

to ½ cup full-fat coconut milk, well stirred

optional - juice and zest of ½ lemon

recommended toppings: matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and coconut milk