May 16, 2014 25

Golden Beet Soup with Roasted Garlic Cashew Cream

It’s no secret that I love obsess over soup. I really, truly, can never get enough soup. Since golden beets are perfectly in season throughout spring, summer and fall – I thought I’d bring you a little soup treat that is equally delicious served both hot and cold.

And the earthiness of this Golden Beet Soup pairs perfectly with a swirl of my Roasted Garlic Cashew Cream.




Golden Beet Soup

Prep time: 5 minutes
Cook time: 40 minutes
Serves: 4


  • 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.



Roasted Garlic Cashew Cream

Prep time: 1 hour
Cook time: 5 minutes
Yields: 1/2 cup


  • 1/2 cup raw cashews {soaked in room temperature filtered water, for 1 hour}
  • 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.

{{disclaimer}} This post includes Amazon affiliate links. This helps support the continued growth and development of my site. All opinions are my own.

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

  1. Reply


    September 13, 2013 at 3:22 pm

    that looks SO good.

    • Reply


      September 20, 2013 at 1:48 pm

      Thanks Crista – it IS :) :)

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  3. Reply


    September 23, 2013 at 2:39 pm

    This beet soup and cashew garlic cream are AMAZING!!!
    I made it late last night then had it for lunch today. I am so glad I made a triple batch :-))). Thank you for this recipe Sherrie!

    • Reply


      September 23, 2013 at 2:39 pm

      You are SO SO SO welcome Gabrielle :)

  4. Reply

    maglie calcio 2014

    September 30, 2013 at 10:05 am

    Amazing! You know I love your blog!!!

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  16. 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.


  17. 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 ;)

  18. Reply

    Beth @ Tasty Yummies

    May 23, 2014 at 5:47 pm

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

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