Oven-Roasted Beet Soup With Coconut

• 500 grams Beets
• Salt And Pepper, to taste
• 2 stalks Celery
• 1 Onion
• 3 Tablespoons Extra Virgin Olive Oil, Plus More To Drizzle On Beets
• 1 liter Vegetable Stock
• 400 milliliters Coconut Milk
• 1/2 Small Lemon, Juiced, Or More To Taste

1. Preheat oven to 200u0b0C or 400u0b0F.
2. Wash and peel beets. Cut into chunks and place on a baking tray lined with baking paper (or tin foil). Drizzle with olive oil and season with salt and pepper. Place tray in the oven and bake for 30 minutes, stirring the beets around halfway into cooking.
3. Meanwhile, wash and dice celery. Peel and dice the onion. In a larger pot, heat oil and throw in diced celery and onion. Saute for 15 minutes.
4. Take the beets out of the oven and throw them in the pot. Pour in vegetable stock, cover and bring to a boil. Reduce the heat and simmer for about 5 minutes.
5. Turn off the heat and let the soup cool down for 5-10 minutes before pureeing. Finally, pour in coconut milk and stir well.
6. Add lemon juice and taste. If you like its taste, you are done. If not, add more lemon (or seasoning).
7. Serve warm.

beets, salt, stalks celery, onion, olive oil, vegetable stock, coconut milk, lemon

Taken from tastykitchen.com/recipes/soups/oven-roasted-beet-soup-with-coconut/ (may not work)