Nourishing Cream of Beetroot Soup

Remove the beet greens if attached. Then, peel the beetroot and ginger. Chop the beetroot into 1-inch cubes. Then, slice the ginger, mince the garlic and chop the onion.
Lightly coat the bottom of the pot with extra virgin olive oil. Turn the heat to medium-low. Add the minced garlic and chopped onion. Sauté until the garlic and onion become fragrant.
Add the chopped beets, ginger and spices, except salt and pepper. Continue to sauté for another minute. Then, pour in the vegetable broth. Turn the heat up and bring to boil.
Once it comes to a rolling boil, turn the heat back down to medium-low and continue to simmer for about 15 minutes or until the beets are tender enough to poke a fork through.
Once the beets are tender, remove the pot from the heat. Stir in the milk, salt, lemon juice and hemp hearts. Then, let the soup stand for a few minutes to cool down before blending.
You can use an immersion blender to blend it while hot. However, the texture may not come out as smooth and creamy.
If using a blender jug, you can split the soup into two batches for an easier blend and to avoid over-filling.
Once your beetroot soup is nice and smooth, heat over medium-low until it begins to steam or reaches your desired temperature.