Heat the oil in a large soup pot over medium high heat. Add the onion, garlic and ginger and stir until fragrant and softened, about three to four minutes. Add the curry powder, and stir until it coats the vegetables.
Add in the carrots, beets, and stock and bring to a boil. Reduce the heat to a simmer, add the lid and cook for about 30-40 minutes until the beets are soft. Add in the coconut milk and puree using a handblender. Puree until smooth.
To serve, top with a swirl of colourful beets, coconut and hemp hearts. Enjoy!