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Peel and finely chop the onion and potato. Trim and finely slice the celery. Peel and grate the beetroot (wear gloves as the juice stains). Warm a large pan for 1 min over a medium heat. Add 1 tbsp olive oil and the veg. Season. Cover. Sweat over a very low heat for 15 mins to soften the veg.
Finely chop the dill stalks (keep the feathery leaves for later). Peel and grate the garlic and ginger. Stir them all into the veg with 2 whole cloves. Pour in the coconut milk and 450 ml boiling water. Cover, turn the heat up and bring the soup to the boil.
When the soup is boiling, turn the heat down a little and simmer for 15 mins till everything is very soft. Ladle into a blender and blitz till smooth, or use a hand-held blender in the pan. Taste and add more salt and pepper if you think it needs it. Serve in warm bowls sprinkled with the dill leaves.