3 fresh beetroots
block of creamed coconut (or 2 cans of coconut cream)
vege stock (4 cups or so)
cumin (4 tsp)
garlic (4 cloves or so)
zest and juice of a lemon
boil the beets until they are tender, then puree with the cumin and garlic and lemon.
Heat the vege stock and coconut cream, add the beet puree and simmer 10 minutes.
It is nice with a cucumber based salsa with lemon, chilli and mint (or coriander (cilantro)