Golden beet soup with roasted cashew cream

roasted golden beetroot soup

This week we have chosen a bright golden beetroot soup to gently celebrate the coming of spring.

Long used for medicinal purposes beetroot is rich in fibre and it may assist in preventing constipation and to lower cholesterol levels. It has also shown to increase the levels of anti-oxidants in the body.

To confirm its freshness, you should find your beets firm, smooth and with a vibrant colour, beware of any softness or wrinkles. Store them in the fridge and you’ll be able to use them for 2 to 4 weeks.

Beetroot it’s a great vegetable to experiment with. It’s very versatile so  you can roast it, boil, juice or even bake with it.


  • 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

Preparation method

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. Combine the beets, onions, vegetable broth, 2 garlic cloves, paprika, sea salt and pepper; puree until smooth in either your blender or food processor.

For the roasted cashew cream:


  • 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

Preparation method

  1. Pop the roasted garlic out of the bulb.
  2. Combine the soaked cashews, lemon juice, roasted garlic, almond milk, sea salt and pepper in a blender and blend until smooth.
  3. 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.

Recipe and pictures from With Food and Love