You need –

• Beetroot – 1 large, cut into chunks
• Carrot – 1, medium size, cut into chunks
• Onion – 1 medium, sliced
• Garlic – 1 clove, minced
• Chili powder – ¼ teaspoon or to taste
• Mixed italin dried herbs – 1 teaspoon
• Fresh dill – chopped 2 teaspoons
• Coconut milk – ½ cup
• Veg stock – 2 cups
• Olive oil – as required
• Salt and pepper to taste

How to –

• Pre-heat the oven to 180 C.
• Spread the beets and carrots on a baking tray, drizzle the olive oil and sprinkle with the dried herbs. Toss well and bake for about 35-40 mins or till the veggies are tender. Remove and set aside.
• Heat about 2 teaspoons of oil in pan. Add the onion, garlic and sauté for about a minute. Add the chili powder and cook for about 2 minutes.
• Add the roasted veggies, stock and dill. Mix well and boil for about 5 minutes. Turn the heat off.
• In a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency.
• Pour the soup back into the sauce pan. Add the coconut milk and gently heat through.
• Serve immediately!