To prepare the cream soup, you can use store-bought cooked beets or fresh ones, which you can cook or bake.BAKING: Preheat the oven to 200 degrees C. Wash the beets, dry them, and place them on a baking sheet lined with baking paper. Put in the oven and bake until soft, about 1 hour.COOKING: In a pot, place the washed beets and cover them with water. The water should reach a few centimeters above the beets. Bring to a boil and reduce the heat. Cook on medium heat under a lid until soft, about 1 hour.Cut the beets (cooled and peeled) into smaller pieces.

Soak the dates in boiling water and set aside for 5-10 minutes. Adjust the amount of water to cover all the dates. Then drain and cut them into strips (remove any pits).

Peel and finely chop the onion. Peel the ginger and grate it on a fine grater. In a saucepan, heat the oil. After a while, add the onion and ginger. Fry for a few minutes, stirring occasionally.

Then add the beetroot and fry for a moment, stirring from time to time.

Add the coconut milk and heat for a moment, stirring constantly.

Then add the dates. Season to taste with salt, pepper, and lemon juice. Crush everything with a hand blender. Blend into a smooth and uniform mass. If necessary, add a little water.

Transfer to a bowl.