Chop beets and potatoes into 1-inch pieces.

Slice leeks, using both the white and green parts.

In a large pot, combine beets, potatoes, leeks, and vegetable broth.

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.

Using an immersion blender or regular blender, blend the soup until smooth.

Season with salt and pepper to taste.

If desired, stir in coconut milk for extra creaminess.