Delicious beet and raspberry cream soup

This combination is surprising and non-obvious but believe me … very tasty. Today beet and raspberry combine their wonderful properties in a delicious cream soup ?.

Preparation:

Cook the beets with skin. When the beets have cooled, peel off their skin and cut into small pieces (you can also buy ready cooked beets).  Put into a pot, add water, spices and raspberries and cook on low heat. During this time, heat up ghee butter in a pan and sauté finely chopped onion. Add the onion to the pot, then add slowly the coconut milk and blend all the ingredients together. If the soup is too thick, add more coconut milk or a little water.

If you like, you can sprinkle the soup with coconut flakes, roasted sunflower or pumpkin seeds. I like to serve the cream soup with almond butter or cashew butter 🙂 .