Roasted Beet Soup

1# sm. beets
2T coconut oil
salt and pepper
6 unpeeled garlic cloves (not shown)

20-24oz. coconut milk from a carton
1T organic local honey
1t-1T pumpkin pie spice

Scrub the beets well. Cut off the tops, tails and any bad spots, but don't peel them. Chop-slice them into 1" pieces into a glass loaf pan. Roast at 375° for 45-60 minutes. After 15 minutes, add the garlic cloves, flip everything around in the pan with a wooden spoon, to coat with the oil and seasonings.

After roasting, when cool enough to touch, peel the garlic and put it back in the pan with the beets. Pour the next group of ingredients over everything. Stir to combine everything then pour it all into a blender. Blend until smooth. -OR- scoop out all the solids into a food processor. Add all the liquid, a little at a time, and process only until the texture is the way you like it. Blending creates a very smooth soup. The food processor would leave more texture.

For toppings, I added a dollop of sour cream and a sprinkle of dry dill.  Sunflower seeds, pine nuts, or pumpkin seeds and croutons would also be good. . . 😉 Lin

(to avoid a real scare in the bathroom, be advised - this color will go right through you within the next day or two 😳 when it happens, remember, it's due to a colorful beta carotene type substance in beets called betanin, NOT blood and it's healthy, not harmful)