Chilled Borscht Soup with Dill Coconut Yogurt

A spin on traditional chilled borscht soup with dill coconut yogurt.

5 cups vegetable stock
2 pounds medium beets, peeled and quartered
1 medium sweet potato, peeled and diced
2 tablespoons coconut sugar
2-3 fresh lemons, juiced (about ¼ cup lemon juice)
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt
Freshly ground black pepper
Optional garnishes: diced cucumber, diced radishes or watermelon radishes, hard boiled eggs, chopped parsley

View the full recipe at Nutrition Stripped →