This red beet soup is made ultra creamy with a combination of coconut milk and cashews. The ginger, lime and cilantro are a fun Asian spin on the classic borscht recipe. But these ingredients are also a boon to your liver. Beets are well-known for supporting your liver and cilantro is a chelating agent that aids in flushing unwanted toxins, and the perfect thing to incorporate more of into your diet if you're looking to detox. More importantly, unlike straight beet juice, this soup is full of fiber and blood-sugar balancing coconut.
Carefully pour the coconut milk, stock and salt into the pan, scraping up any brown bits that may have formed. Bring to a simmer, cover, and cook until the beets are tender, 35 to 40 minutes. During the last 15 minutes of cooking, stir in the cashews.