1 Jalapeno, minced (remove seeds if you like it mild)
15oz Can of Full fat Coconut milk
Juice of 1 Lime
Salt & pepper, to taste
Chopped green part of scallions
In a large pot on medium-high heat, add the avocado oil and the whites of the scallions. Saute until they become translucent. Add the beets, bone broth, ginger, garlic and jalapeno.
Loosely cover the pot and bring to a boil. Lower the heat to medium-low and simmer for 15-20 minutes, or until the beets are fork tender. Add the coconut milk and lime juice. Using an immersion blender, blend the soup until it is velvety smooth. Taste for seasoning and adjust if needed.
Serve warm and garnish with chopped scallions and cilantro, hemp hearts and coconut cream.