Peel and roughly chop the beetroot followed by onion, chilli, and ginger roughly.
Heat coconut oil in a pan. Add onions, chillies, ginger and beetroot and sauté.
Add water and bring it to a boil, let it simmer for an hour.

Puree the contents, and put it back on the flame.
Add coconut milk, check for seasoning.
Serve piping hot and finish with coconut cream.