Rough chop beet, carrots, and onion. Place in stockpot and cover with water. Bring to a boil and cook until vegetables are soft. Strain the vegetables, reserving the liquid. Puree the vegetables in a blender on high, adding enough liquid to smooth out the mixture. Make it as thick or soupy as you like. I like this soup to be a little on the thick side. Return the puree to the pot, and re-heat. While its cooking, add coriander, turmeric, smoked salt, clove, paprika, and saffron. Simmer for 10 to 15 minutes to infuse the flavors. Add the lemon juice and coconut milk. Cook for another 10 to 15 minutes. Season with salt and pepper. I use white pepper in this recipe so I don't discolor the soup. Serve garnished with caramelized fennel, and cilantro leaves.