Heat a tablespoon of avocado or olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 5-7 minutes until translucent and fragrant.

Stir in the diced fresh beets and cook for another 5 minutes.

Pour in half a cup of red wine to deglaze the pot, scraping the bottom with a wooden spoon. Let it simmer for 2-3 minutes.

Add fresh thyme sprigs, rosemary, and enough vegetable stock to cover the beets. Bring to a gentle boil, then reduce to a simmer and cook for about 1 hour.

Transfer the soup to a high-speed blender and blend until smooth.

Return the blended soup to the pot, stir in the coconut milk, and simmer for 5-10 minutes. Adjust seasoning as needed.

Serve immediately, garnished with coconut milk or fresh herbs.