Roasted Golden Beet Soup with Roasted Garlic Cashew Cream

By andreajayros

Ingredients

• roasted garlic cashew cream:
• 3 large golden beets, scrubbed clean with roots and leaves trimmed
• 1 medium white or yellow onion
• 1 tablespoon of coconut oil
• 3 cups of organic vegetable broth
• 2 cloves from your roasted garlic bulb {see cashew cream below}
• 1 teaspoon sea salt
• 1/4 teaspoon coarse ground pepper
• 1 teaspoon paprika
• 1/2 cup raw cashews {soaked in room temperature filtered water, for 2 -4 hours}
• 1 head of garlic {minus two cloves, see above}
• 1 teaspoon olive oil
• juice from 1/2 lemon
• 1/2 cup unsweetened almond milk
• 1/4 teaspoons of sea salt
• 1/4 teaspoon coarse ground pepper

Details

Servings 1
Adapted from withfoodandlove.com

Preparation

Step 1

This soup takes just about 40 minutes to make + serves up 4 big bowls.

Preheat the oven to 400 degrees.

Half and then quarter your beets and onion, drizzle with the coconut oil and coat evenly. Put the veggies on a baking sheet that’s lined with parchment paper. Along with the veggies throw in the whole bulb of garlic {see Roasted Garlic Cashew Cream recipe below}. Roast for about 35 – 40 minutes or until soft and tender, flipping half way.

When the veggies are done cooking, set them aside. Take the bulb of garlic {be careful, the insides are super hot} and pop out two the cloves for the soup, set the rest of the bulb aside for now.

Combine the beets, onions, vegetable broth, 2 garlic cloves, paprika, sea salt and pepper; puree until smooth in either your blender or food processor.

The soup is fantastic eaten both cold and hot. It’s especially good with a swirl of Roasted Garlic Cashew Cream, see recipe below.

Cashew cream:

Pop the roasted garlic out of the bulb.

Combine the soaked cashews, lemon juice, roasted garlic, almond milk, sea salt and pepper in a blender and blend until smooth.

Store in an airtight container in the refrigerator; cream should last for at least 5 days.

If you forget to soak the cashews or don’t have time, no worries! Try adding a little more almond milk {if necessary} and blend longer.