Beetroot Soup for Pinktober

I had never heard of Pinktober before. But once this month began, I saw bloggers all over the world cooking up some lovely pink delicacies to show their support for it. The month of October is month for breast cancer awareness, and is thus celebrated as Pinktober. So here's my support for the cause, just before the month is over. A pink beetroot and coconut soup to bid a hearty goodbye to Pinktober and a warm welcome to the winter! 

 

For 2-3 servings: 

2 medium-sized beets

1 onion

1 clove garlic

1 tiny piece ginger

2 tbsp olive oil

1 cup coconut milk

salt

pepper

Preheat the oven to 180 C. 

Chop the beets, onion, ginger and garlic. You don't need them to be too finely chopped. Grease a baking tray and spread all the vegetables on it. Drizzle the olive oil onto them and roast the vegetables for 10 mins.

Place 1 cup of water and 1 cup coconut milk to boil in a big pot. Add the roasted vegetables to it. Cook on a low flame until the beets become soft. Transfer all the contents of the pot to a blender and blend into a puree. Pour it back into the pot, add salt and pepper and boil again. Serve hot.  

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