Add the olive oil to a large stock pot and heat over medium heat. Add the onion and saute for about 5 minutes until onions are translucent. Add the garlic, ginger and red curry paste and stir for another minute.

Add the chicken stock and beets to the pot and heat to a simmer. Simmer for 15-20 minutes or until beets are tender.

With an immersion blender, blend the soup mixture until combined. Add in the coconut milk and lime juice and blend until creamy.