Beetroot, Coconut and Ginger Soup



2 tbsp coconut oil or olive oil

1 diced onion

3 cloves of chopped garlic

1 tsp grated fresh or dried turmeric

2 tbsp chopped ginger

3 beetroots peeled and roughly chopped

2 carrots peeled and chopped

1 cup of Brambletye apple juice

1 cup of vegetable stock

1 tin/carton of coconut milk

Salt and pepper to taste




  1. In a pan heat the oil on a medium flame and softly fry the onion without browning.
  2. Add garlic, chopped beetroot and carrots and continue to cook on a medium heat until the ingredients in the pan start to turn golden.
  3. Add ginger and turmeric, cook until fragrant then add apple juice
  4. Once it begins to boil add the coconut milk and stock. Stir well and cover for 15-20mins.
  5. Blend until smooth, season with salt and pepper to taste and serve with a drizzle of remaining coconut milk and a squeeze of lemon
  6. Enjoy with our delicious sourdough bread!