May 16, 2014 14

Golden Beet Soup with Roasted Garlic Cashew Cream

Golden Beet Soup with Roasted Garlic Cashew Cream | @withfoodandlove

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 chilled. The earthiness of the roasted golden beets pairs perfectly with a swirl of this roasted garlic cashew cream.

Go ahead, lick the bowl clean.

Golden Beet Soup with Roasted Garlic Cashew Cream | @withfoodandlove

Golden Beet Soup with Roasted Garlic Cashew Cream | @withfoodandlove

Golden Beet Soup with Roasted Garlic Cashew Cream | @withfoodandlove

Golden Beet Soup {print me!}

Notes: this soup is best served with the roasted garlic cream, the instructions show how to make them simultaneously, so read through them entirely before you start cooking. It will take about 40 minutes to make, and will serve up 4 bowls. Whether you’re serving this hot or chilled, it is the perfect soup to made in advance, and can be stored in the refrigerator in an airtight container for up to 5 days.


  • 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
  • 1 bulb of garlic
  • 1 teaspoon sea salt
  • 1/4 teaspoon coarse ground pepper {+ more for garnish}
  • 1 teaspoon paprika
  • chopped chives, for garnish

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Quarter the beets and onion, and coat evenly with the coconut oil. Spread the vegetables out on the baking sheet, along with the bulb of garlic. Roast for about 35 – 40 minutes or until soft and tender, flipping half way.

When the veggies are done cooking take them out of the oven and set them aside. Take the bulb of garlic and pop out two the cloves for the soup, set the rest of the bulb aside, this will be used for the cream.

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

Serve hot or chilled with a dollop of roasted garlic cashew cream, fresh chives and lots of black pepper.

Roasted Garlic Cashew Cream

Notes: this cream is totally delicious on everything, including this soup, salads {kind of like a ranch alternative}, grain bowls, and roasted veg alike. It will make about 1 cup, store it in the refrigerator in an airtight container for up to 1 week. If you don’t have time to soak your cashews or didn’t plan ahead, that’s okay, you can use unsoaked.


  • 1 head of garlic {minus two cloves, see above}
  • 1/2 cup raw cashews {soaked for 2 – 4  hours}
  • 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 garlic cloves, cashews, olive oil, lemon juice, almond milk, salt and pepper in a blender and blend until smooth.

14 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


      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.


  2. Reply


    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


      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


    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


      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 :))

  5. Reply


    March 1, 2015 at 5:12 AM

    Would this taste the same with regular beets?

    • Reply


      March 1, 2015 at 12:58 PM

      Hi Nava, I’ve never tried it with red beets so I can’t say. But, I’d say go for it!

  6. Reply


    March 6, 2015 at 2:55 AM

    Hey Sheerie! Thanks for sharing, I’m excited to give this a try. I was wondering what, besides that awesome cream, you used as a garnish?


    • Reply


      March 9, 2015 at 4:54 PM

      Hey Matt – a dollop of coconut cream would be tasty!

  7. Reply


    September 4, 2015 at 11:46 PM

    i would like to ask about the garlic cream sauce. So olive oil is listed in the ingredients but not referenced in the direction portion. is there olive oil in this?

    • Reply


      November 16, 2015 at 6:24 PM

      Sorry about that Corinne, I have updated the instructions!

  8. Reply


    November 13, 2015 at 2:00 PM

    Wow, that cashew cream sounds amazing, and of course any soup with beets has to be great!

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