Roasted Beet Soup with a Cashew Cream Swirl

This nourishing and comforting colorful vegan beet soup is easy to prepare and stunningly elegant, with a creamy cashew cream swirl that takes it over the top!

Soup weather is here and I’m all for a big comforting bowl of easy-to-make soup to keep me warm through these chilly months! Especially those that are candy for the eyes like this marvelously magenta beet soup here.

Why this Recipe Works:

• Roasting the beet, parsnip and celery root before adding them to the pot caramelizes the veggies, enhancing their sweetness to bring out the best possible flavor.
• Cooking the onions until lightly golden adds a rich, sweet flavor that’s balanced by the light and bright fennel and the spicy ginger.
• The soup has a silky, smooth and creamy consistency without the addition of any dairy.
• The soup is nourishing and full of nutrients to keep ya healthy through the chilly winter fall and winter months, without sacrificing yumminess.

It’s a trifecta of rustic root veggies pureed together for a soup that’s light and hearty at the same time!

How to make this Roasted Beet Soup with Cashew Cream:

Please see my step-by-step guide with the corresponding pics below. And please let me know in the comments below whatcha think of this format!

Cooks Tips:

• Be sure to scrub your beets well before wrapping in foil.
• To easily peel beets post oven, place under cold running water and take the skin of with your fingers. If it doesn’t easily come off, it means they’re not done yet!
• Peel the parsnip with a veggie peeler and the celery root with a knife.
• The soup will keep in the fridge for up to 5 days.
• It’s a beautifully delicious, healthy and comforting bowl of soup ~ YUM!

The addition of cashew cream to my beet soup was inspired by Andrea Bemis’ Beet Soup.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let’s make waves in the kitchen!

Print Recipe

5 from 6 votes

Roasted Beet Soup with a Cashew Cream Swirl

This nourishing and comforting colorful vegan beet soup is easy to prepare and stunningly elegant, with a creamy cashew cream swirl that takes it over the top!

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Appetizer, Soup

Cuisine: Californian

Servings: 6

Author: Daniela Gerson

Ingredients

Cashew Cream Swirl

• 1 cup raw, unsalted cashews soaked in warm water for 30 min
• 3/4 cup water add an additional 1/4 if needed when blending
• 2 cloves garlic minced
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon kosher salt

Roasted Beet Soup

• 3 large red beets scrubbed and covered in foil
• 1 parsnip peeled and cubed
• 1 celery root peeled and cubed
• 1 leek white and pale green parts only, rinsed and roughly chopped
• 1 large yellow onion diced
• 1 tablespoon ginger finely chopped
• 4 cloves garlic finely chopped
• 3 tablespoons olive oil
• 2 cups vegetable stock
• 1 can coconut milk 14.5 ounce/can
• 1/2 teaspoon kosher salt more to taste
• 1/4 teaspoon black pepper freshly ground
• handful parsley optional

Instructions

Cashew Cream

• To Prepare the cashew cream: Soak cashews overnight. Drain. Place cashews in a high speed blender with the rest of the ingredients. Blend on the highest setting possible until the mixture is completely smooth and creamy. Add more water, 1 tablespoon at a time, until you reached the consistency of a heavy whipping cream. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to the blender to blend with the leftover cream.

Roasted Beet Soup

• Pre-heat oven to 400 F degrees. 
  
• Beets: Scrub clean and wrap with aluminum foil and roast in the oven for 50-60 minutes, until a fork can easily slide into them. Small beets will cooker faster than large ones. Let cool and peel beets. Cut into wedges and set aside.
• Parsnip & Celery root (they can roast in the same oven as the beets) toss with 2 tablespoons of olive oil, salt and pepper and roast on a baking sheet for 20 min, toss halfway through. When done set aside until ready to add to soup pot.
• Leek & Onion, Ginger and Garlic: Heat 1 tablespoon of olive oil leave heavy bottomed pot over medium heat. Add the leak and onion, stirring often until they begin to brown and become fragrant, about 10 minutes. Then add the ginger, garlic, a pinch of salt and pepper and stir for a few more minutes.
• Add the roasted veggies & liquid: Add the roasted beets, parsnip, celery root, coconut milk and veggie stock to soup pot. Let simmer for 15 minutes. Cool soup slightly.
• Puree soup in a blender until smooth. May have to do in batches depending on size of your blender. Season to taste with salt and pepper.
• Gently rewarm soup. Divide between bowl. Swirl in cashew cream. Can garnish each bowl with thyme, parsley, or whateva else your heart desires. Enjoy!

Notes

Cooks Tips:

• Be sure to scrub your beets well before wrapping in foil.
• To easily peel beets post oven, place under cold running water and take the skin of with your fingers. If it doesn’t easily come off, it means they’re not done yet!
• Peel the parsnip with a veggie peeler and the celery root with a knife.
• The soup will keep in the fridge for up to 5 days.
• It’s a beautifully delicious, healthy and comforting bowl of soup ~ YUM!