Coconut yogurt or additional coconut milk or cream
To a large soup pot, heat the olive oil over medium heat. Add the onion, garlic and ginger and saute until fragrant and soft, about 3 minutes.
Add the beets, apples, vegetable broth, and apple pie spice, cover and cook for 40 minutes or until the beets are soft.
Add the cream from the top of the coconut milk can, along with ¼ cup of the coconut water to start. Transfer to a blender (or puree with a hand blender) until very smooth. If too thick, add more of the coconut water and season with salt and pepper, to taste.
Don't have apple pie spice? Make your own by combining 4 tablespoons ground cinnamon, 1½ teaspoons ground nutmeg, ½ teaspoon ground allspice, 1 teaspoon ground ginger, and 1½ teaspoons ground cardamom. If you have extra, store it in an airtight container inside of your spice cabinet.
When peeling and dicing your beets, be careful of stains. To avoid stains on your wooden cutting board, you can spray it with some oil beforehand so the stains don't set in. If your hands are stained, just rub some baking soda on them with some water and that should help clear it up.
When blending hot soup, you need to make sure there's a way for the steam to release. Most lids should have an option for that. If not, let the soup cool a bit before blending or use an immersion stick blender instead.