Peel and finely chop the onion and potato. Peel and grate the beetroot (wear gloves, as the juice stains). Warm a large pan for 1 min over a medium heat, then add 1 tbsp olive oil and the veg. Season, cover and sweat over a very low heat for 15 mins to soften the veg.
While the veg sweat, finely chop the dill stalks (keep the feathery fronds 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 450ml 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, topped with the soft dill leaves.