Begin by washing and peeling the beetroot and potatoes. Dice them into small, even pieces for consistent cooking. Then, peel and finely chop the ginger.

In a large pot, add the diced beetroot, potatoes, chopped ginger, and enough vegetable broth to cover the vegetables. Heat over medium heat and bring the mixture to a gentle simmer. Cook for about 15 minutes, or until the potatoes are soft.

Once the vegetables are tender, carefully transfer the mixture to a high-speed blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.

Return the blended soup to low heat. Stir in the creamy coconut milk and let it warm through for a couple of minutes. Season your soup with sea salt and black pepper to taste.

If you prefer a richer texture, feel free to add more coconut milk or a splash of cashew cream. Give it one last gentle stir, then ladle the soup into warm bowls.