Creating Creamy Roasted Red Beet Soup is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Beets: Peel and dice the red beets into uniform pieces.
3. Toss and Roast: Place the beets on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
4. Roast Beets: Roast the beets in the preheated oven for about 30-35 minutes, or until they are tender and caramelized.
5. Cook Aromatics: While the beets roast, heat a large pot over medium heat. Add a bit of olive oil and sauté the chopped onion until translucent. This should take about 5-7 minutes.
6. Add Garlic: Add the minced garlic to the pot and cook for an additional minute until fragrant.
7. Blend the Soup: Once the beets are done roasting, add them to the pot along with the vegetable broth. Bring the mixture to a boil.
8. Simmer: Reduce the heat and let the soup simmer for 10 minutes.
9. Puree: Use an immersion blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
10. Stir in Cream: Once the soup is blended, stir in the heavy cream or coconut milk. Adjust seasoning to taste and heat through.

This method allows for a smooth, delightful soup that captures the essence of roasted beets, creating a delicious experience in every bowl.