Heat the oil in a large soup pot over medium high heat. Add the onion, garlic and ginger and stir until soft, about 3-4 minutes. Add the curry powder, and stir everything until the spices coat the vegetables.
Next, add in the carrots, yellow beets, and low sodium broth and bring to a boil. Reduce the heat to a simmer, top with the lid and cook for about 45 minutes, or until the beets are very soft. Add in the coconut milk. Transfer to a stand blender or blend with a handblender until smooth.
To serve, top with a swirl of coconut milk, the colourful beets, coconut chip and hemp hearts. Enjoy!
Be very careful when you add in hot soup into a blender. If you are using a blender instead of a handheld blender to puree your soup, be sure have a way to allow steam to escape as you blend.
If you want a chunkier soup, you can blend up 50-70% of the soup so you can have bites of vegetable with your soup.
If you plan on meal prepping this, avoid adding in the toppings until you're ready to serve.
For your toppings, the beets can be raw or cooked.