Peel and chop the onion. Peel, wash and chop the beetroot. Heat 2 tbsp. herb butter in a pot, fry onion and beetroot for about 5 minutes. Season with salt and pepper.
Deglaze with apple juice and 100 ml water, bring to the boil and simmer for about 10 minutes.
In the meantime, cut out stars from the slices of bread. Heat 1 tbsp. herb butter in a frying pan. Fry the bread stars for about 3 minutes while turning.
Take out approx. 2 tablespoons of the beetroot as a soup vegetable. Puree the soup finely with a hand blender and mix in coconut milk, except for 4 tbsp. Bring to the boil, season to taste with salt and pepper.
Arrange the soup and beetroot cubes on deep plates. Add the remaining coconut milk. Serve with bread stars.