- 1.
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.
- 2.
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.
- 3.
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.