May 16, 2014 7

Golden Beet Soup with Roasted Garlic Cashew Cream

summer-beet-soup

It’s no secret that I love obsess over soup. I really, truly, can never get enough soup.

Golden beets are perfectly in season throughout spring, summer and fall – so I thought I’d bring you a soup recipe that is equally delicious served both hot and cold. The earthiness of the roasted golden beets pairs perfectly with a swirl of this roasted garlic cashew cream. Like lick the bowl clean kind of perfection.

golden-beets

golden-beet-soup

roasted-golden-beet-soup

Golden Beet Soup

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

Ingredients:

  • 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

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.

vegan-golden-beet-soup

garlic-cashew-cream

Roasted Garlic Cashew Cream

This yields about a half cup of creamy, yummy, goodness.

Ingredients:

  • 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

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.

7 Responses to "Golden Beet Soup with Roasted Garlic Cashew Cream"

  1. Reply

    Cookin Canuck

    May 23, 2014 at 8:37 am

    I’m salivating at the thought of these flavors together! Plus, this is just so pretty to look at.

    • Reply

      Sherrie

      May 23, 2014 at 11:22 am

      Awe thanks so much!! It’s a pretty special bowl of goodness, so happy to share it with you friend.

      XO SHERRIE

  2. Reply

    Carol

    May 23, 2014 at 12:19 pm

    This recipe looks gorgeous – I wish I could reach out and eat a bowl of it right now!

    • Reply

      Sherrie

      May 23, 2014 at 4:06 pm

      Haha thanks Carol! It is pretty tasty ;)

  3. Reply

    Beth @ Tasty Yummies

    May 23, 2014 at 5:47 pm

    OMG seriously this is just gorgeous Sherrie. Those colors are insane

  4. Reply

    Fatima

    September 12, 2014 at 10:40 pm

    Loved these recipes! The soup was perfect, and I can’t stop dreaming of additional ways to enjoy the garlic cashew cream, it’s soooo good!! Thank you for sharing!

    • Reply

      Sherrie

      September 15, 2014 at 12:58 pm

      Haha the garlic cashew cream is pretty amazing, right?! I like to drizzle the extra {when there is any…} on roasted veggies or as a salad dressing or as a dip for roasted artichokes.

      So glad you loved it Fatima, thanks for reading :))

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