Rinse and quarter the fresh beets.

Heat olive oil over medium heat in a large pot. Add the chopped onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook until fragrant.

Add the quartered beets and vegetable broth to the pot. Bring to a simmer, cover, and cook for approximately 30 minutes, or until the beets are tender.

Let the soup cool slightly, then use an immersion blender to puree it until smooth.

Return the blended mixture to the pot. Stir in the spirulina powder and coconut cream, warming gently over low heat without boiling.

Ladle the soup into bowls and garnish with additional coconut cream or fresh herbs.