Coconut, Beet, And Ginger Soup

1. 1

   In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.

2. 2

   Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.

3. 3

   Prepare a bowl of ice water.

4. 4

   Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.

5. 5

   Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.

6. 6

   The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

* Per serving · 4 servings · Values may vary.