Name: Beet, Ginger, and Coconut Milk Soup
Yield: Makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced; 3 cloves garlic, finely chopped; 1 tablespoon finely chopped ginger; 3 large red beets, peeled and cut into 1/4-inch pieces; 5 cups vegetable stock, divided; 1 can (14.5 ounces) low-fat coconut milk; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; Parsley (optional); Canned julienned beets (optional); Crusty bread (optional)

Three bowls of beet ginger and coconut milk soup on a tablescape with linens spoons and bread on a plate.

Photo by Johnny Miller

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

Recipe notes

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