September 9, 2013 16

Golden Beet Soup with Roasted Garlic Cashew Cream

Nothing says fall quite like a perfectly blended soup made with fresh local, seasonal ingredients. It’s super simple, easy-peasy I swear! The earthiness the beet brings balances perfectly with the richness of the creamy cashew cream. I could eat this every day, morning, noon and night.

This soup highlights two of nature’s golden beauties. Strikingly beautiful, the golden beet and the powerhouse root, turmeric.

Turmeric! Do you guys know all healing powers this little root packs? Well, curcumin is the active compound in turmeric that’s powerfully anti-inflammatory as well as rich in antioxidants. It’s been proven to inhibit the activation of genes that trigger cancer and shrink tumor cells. Turmeric has also been known to combat allergies, Alzheimer’s disease, arthritis, colitis, dyslipidemia, eczema, uveitis, gout, gum disease, macular degeneration, psoriasis and high blood pressure. Whew! What a list. Now let’s get down and dirty with this golden beet + turmeric love potion.


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Golden-Beet-Soup2


Golden Beet Soup

Ingredients:

  • 3 large golden beets, scrubbed with tops and roots trimmed
  • 1 tablespoon of coconut oil
  • 2 cups of organic vegetable broth
  • 1 cup of your preferred milk {dairy, nut, hemp etc.}
  • 2 cloves from your roasted garlic bulb {see cashew cream below}
  • 1/4 teaspoon turmeric
  • sea salt and coarse ground pepper, to taste

Preheat the oven to 375 degrees.

Scrub, trim and quarter your beets; drizzle about 1 tablespoon of coconut oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the coconut oil. Roast them for about 45 minutes to an hour. Allow them to cool. I like to leave the beet skins on, but if you wish you can and peel by gently using your fingers to push it off.

I used my Cuisinart food processor to puree the soup. I like the consistency it produces, smooth but with a substantial texture. But, you could also use a blender as well. Combine the beets, vegetable broth, milk, garlic granules, turmeric and season with sea salt and pepper. Puree or blend until smooth or until it has reached your desired consistency.

In a saucepan warm the soup over a medium flame. This soup is served best with Garlic Cashew Cream {recipe below}.

{serves 2-4}

Roasted Garlic Cashew Cream

Ingredients:

  • 1/2 cup raw cashews {soaked for 1 hour in room temperature filtered water}
  • 1 head of garlic
  • 1 teaspoon olive oil
  • juice from 1/2 lemon
  • 1/2 cup almond milk or preferred milk {dairy, nut, hemp, etc.}
  • generous amounts of sea salt + coarse ground pepper {to taste}

Preheat oven to 375 degrees {or throw your head of garlic into the same dish the beets are roasting in}.

To prepare the garlic bulb, peel off excess papery leaves the outside of the bulb. Cut the tops off the bulb, about a 1/4 of an inch. Place the bulb with the bottom down in an oven safe dish, drizzle with a little EVOO and roast for about 20-25 minutes or until soft and slightly brown.

Allow the roasted garlic to cool and then it should pop right out of it’s shell with ease! I used the entire head of garlic, but you can use as little as half depending on how garlicky you’d like the sauce to come out. Combine the soaked cashews, lemon juice, roasted garlic, almond milk and plenty of sea salt and pepper in a blender. Blend until smooth.

Store in an airtight container in the refrigerator; cream should last for at least 4-5 days.

This recipe is tried and true, it is one of the most flavorful sauces ever, really I mean that! Try it for yourself, you’ll be amazed it doesn’t contain dairy.

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

  1. Reply

    Crista

    September 13, 2013 at 3:22 pm

    that looks SO good.

    • Reply

      Sherrie

      September 20, 2013 at 1:48 pm

      Thanks Crista – it IS :) :)

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  3. Reply

    Gabrielle

    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

      Sherrie

      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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