1 large onion, diced
3 cloves garlic, chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock
1 package (14.5 ounces) low-fat coconut milk
1 cup graded carrots (optional)
Heat oil over medium heat in a large pot. Sauté onion, add garlic and ginger; cook, stirring often.
Add beets, graded carrots (optional) and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender.
Puree the soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper, season with lemon juice. Garnish with parsley.