Ingredients:
- 1 can coconut milk
- 6-8 medium beets
- 2 Persianย cucumbers, diced
- 1-2 tbsp green onions, sliced
- 1 tbsp cilantro, chopped
- 1-2 cups chicken or bone broth
- 1 tbsp honey
- 1 tbsp balsamic (or your favorite vinegar)
- 1/2 tspย salt
- lemon juice (1 lemon juiced)
Directions:
- Wash the beets and wrap them in foil. Preheat the oven to 380 degrees. Set the beets onto a cooking sheet and bake them for 40 minutes in the oven. In summer, when it is so hot in Arizona that heating up the oven is not fun, I prefer simmering the beets for 40 min on a stovetop (low temperature).
- Take out the beets and set them aside to cool.
- Chop half of the beets and finely dice the rest.
- Add chopped beets, coconut milk, broth, honey, lemon juice, salt, and vinegar into a high-speed blender and blend on high for 60 seconds.
- Combine the rest of diced beets and cucumber and refrigerate for at least 2 hours before serving.
- Ladle the soup into bowls and add chopped cilantro and green onions. Enjoy!