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Beet, Ginger, and Coconut Milk Soup

['1 tablespoon olive oil', '1 large yellow onion, diced', '3 cloves garlic, finely chopped', '1 tablespoon finely chopped ginger', '3 large red beets, peeled and cut into 1/4-inch pieces', '5 cups vegetable stock, divided', '1 can (14.5 ounces) low-fat coconut milk', '1/2 teaspoon fine sea salt', '1/4 teaspoon freshly ground black pepper', 'Parsley (optional)', 'Canned julienned beets (optional)', 'Crusty bread (optional)']

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

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