Cook Beetroot until soft , drain , peel and cut into small cubes

Keep one Beetroot for garnish

Slice into +- 3mm slices, deep fry until crisp, place on paper towel to dry

Heat oil in pot

Add Ginger , Garlic sautée and Beetroot cubes

Stir well

Add Stock and bring to boil

Blend very finely

Add Coconut milk , season to taste and chill ( must not be too thin)

Spoon into suitable bowl garnish with whipped Cream and Beetroot Chips

Serve