Now, get one more addition to your favorite soup list. coconut milk/ginger tastes good in autumn soups. So, make your kitchen ready to cook this one

Authentic, bold, and delicious flavors make this soup irresistible! This is the best coconut soup I've had. You won't be disappointed with this one! Serve with bread or as you desired.

1 tablespoon olive oil 1 tablespoon finely chopped Ginger Large yellow onion, diced - 1 cloves garlic, finely chopped - 3 large red beets, peeled and cut into 1/4-inch pieces - 3 vegetable stock, divided - 5 cups low-fat coconut milk- 1 can (14.5 ounces) fine sea salt- 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon Parsley (optional) Canned julienne beets (optional) Crusty bread (optional) Carrots(optional)

In a large pot, heat oil at medium heat. Saute onion for 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 25 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienne beets and serve with bread, if desired.