Roast Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and roast them for about 1 hour, or until they are tender and easily pierced with a fork.

Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Sauté diced onion and minced garlic for about 5 minutes until they're fragrant and translucent.

Add Beets and Broth: Once the beets are roasted and cooled slightly, peel and chop them. Add the chopped beets to the pot along with vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Incorporate Spinach: Gently stir in the fresh spinach leaves. Cook for 2-3 minutes until the spinach has wilted.

Blend: Remove the pot from heat, then blend the soup using an immersion blender until it's smooth and creamy. Stir in the coconut milk until well combined.

Season: Squeeze in the lemon juice, and season the soup with salt and pepper to taste.