Heat coconut oil in a large pot over high heat. Add in Onions and ginger. Stir occasionally and cook until translucent.
Add the beets. lower the heat to medium. Add in cinnamon stick, bay leaf, turmeric, and cardamom pods. Stir a couple times. Continue cooking about 5 minutes with intermittent stirring.
Add in the agave and juice. Turn up the heat and bring to a boil, then back off to a simmer. Stir from time to time to prevent sticking.
Reduce the volume of liquid by 1/2. Check to make sure the beets are cooked well. They should be soft.
Add the coconut milk and return to a boil. reduce the liquid by 1/4.
Remove from the heat and fish out the cinnamon stick, cardamom pods, and bay leaf.
Blend the soup on high speed in a heavy duty blender. Season with salt and pepper.
For the shallots: soak the thinly sliced shallots in coconut milk for about 30 minutes. You can do this before you make the soup.
Mix the spices, flour, and cornstarch in a bowl.
Heat frying oil in a heavy pot or fryer to about 350. Line a pan or plate with paper towels.
Strain the milk from the shallot, but leave some on for binding. Toss the shallots in the flour mix. Shake off extra flour and put the shallots in the fry oil carefully. If you have a basket, use it, otherwise you will have to fish out the shallots with a spider or slotted spoon.
When the shallots are golden brown, remove from the heat and allow to drain on the paper towels.
Serve the bisque hot with the shallots as a garnish or on the side.
