"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

Ingredients

　　1 tablespoon olive oil

　　1 large yellow onion, diced

　　3 cloves garlic, finely chopped

　　1 tablespoon finely chopped ginger

　　3 large red beets, peeled and cut into 1/4-inch pieces

　　5 cups vegetable stock, divided

　　1 can (14.5 ounces) low-fat coconut milk

　　1/2 teaspoon fine sea salt

　　1/4 teaspoon freshly ground black pepper

　　Parsley (optional)

　　Canned julienned beets (optional)

　　Crusty bread (optional)

　　In a large pot, heat oil over medium heat. Sauté onion, 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, 20 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 julienned beets and serve with bread, if desired.

Nutrition Per Serving

　　9 g fat

　　6 g saturated fat

　　14 g carbohydrate

　　2 g fiber

　　2 g protein

　　#### Nutritional analysis provided by Self