1. Cook the onion in a large stock pan over medium high heat with avocado oil for about 3-4 minutes.
2. Add the garlic, ginger, salt, and pepper and cook for 1-2 additional minutes.
3. Add the diced beets, parsnips, and vegetable broth into the pot. Turn the heat to high and bring it to a boil. Then, reduce the heat to low, cover the pot and let it simmer for about 15-20 minutes or until the beet is fork tender.
4. Transfer the soup into a high powered blender (I always recommend my favorite Vitamix) and blend for one minute, until it’s smooth and creamy.
5. Garnish with coconut cream, parsley, and black sesame seeds. Serve!