Place beetroot in an ovenproof dish. Add garlic and drizzle over half the olive oil, salt and pepper and sage.
Roast for 25-30 minutes at 190°C.
Heat the coconut oil in a pot and sauté the onion. Add the beetroot and the stock with the water and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 20 minutes.
Taste and adjust the seasoning if necessary. Place half of the Violife Creamy into the soup and stir.
Using a hand blender pulse soup until smooth. Serve with a dollop of Violife Creamy, lemon zest and coriander leaves.