Roasted Beet Soup

By LEP04

Ingredients

• 5 medium red beets, tops removed
• 2 tsp olive oil
• 1 1/2 cups sliced leeks
• 2 shallots, sliced
• 3 cloves garlic, minced
• 2 1/2 cups light-colored vegetable broth
• 2/3 cup cashew cream
• 1/4 tsp coriander
• 1/4 tsp sage
• 1/2 tsp salt, plus more to taste
• a bunch of freshly ground black pepper
• 1/2 cup cashew pieces
• 2/3 cup water

Details

Servings 3
Preparation time 10mins
Cooking time 100mins
Adapted from mycaliforniaroots.com

Preparation

Step 1

Instructions
Heat your oven to 400ºF. Place the beets in a parchment-lined dutch oven (or other oven-safe dish with lid) and roast for about 1 hour, until easily pierced with a fork. Let cool until you are able to handle them, then slip the skins off with your fingers. Chop.
Make the cashew cream (below).
Heat the oil in a soup pot over medium-high heat. Add the leeks and shallots and cook, stirring often, until starting to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the vegetable broth, then add the roasted beets. Bring to a boil and cook until the beets are heated through.
Transfer the soup to a blender (in batches, if needed) and puree. When the soup is pureed, add the cashew cream in a steady stream while blending.
Return the soup to the pot and stir in the spices, salt, and pepper. Cook mostly covered over medium heat until hot, then serve immediately with sprigs of dill. Enjoy! For the cashew cream:
Boil the water (I use the microwave), then add the chopped cashews. Soak for at least 30 minutes, or as long as 24 hours (refrigerate if over 1 hour). Transfer to a blender and blend until smooth, about 1-2 minutes. Store any extra in a sealed container in the refrigerator for about a week.