• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
    • Farm Visits
    • My Thoughts on Food
  • Surf
    • My Thoughts on Surf
  • Travel
    • My Thoughts on Travel
  • Meet Daniela
    • Contact
    • Clients
    • Work with Me
    • Disclosure
  • Shop
  • LA
    • My Thoughts on Moving to LA
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
You are here: Home / Menu / Soups / Roasted Beet Soup with a Cashew Cream Swirl

Roasted Beet Soup with a Cashew Cream Swirl

Jan 10, 2019 · 12 Comments

Jump to Recipe - Print Recipe

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!

Roasted Beet Soup with Cashew Cream swirl and thyme sprigs, side angle shot on a black background.

 

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.

All soup ingredients have been blended together and poured back into the soup pot. Over head shot.

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!

Shot of soup ingredients: 3 beets, parsnips, celery root, onion, leeks, garlic, and ginger. Overhead shot on a black background.

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!

3 beets wrapped in foil and ready for the oven. Overhead shot.
3 beets, all done roasting and ready to be peeled.
The beets have been peeled and chopped up. Overhead shot.
Al the parsnip and celery root cut up, in a tray and ready for the oven. Overhead shot.
Celery root and parsnip post roasting shot, overhead.
Leek and onion all cut up, overhead shot.
Beets, parsnips, and coconut milk added to the soup pot with the other ingredients. Overhead shot.
Veggie stock added to the soup pot and everything has been simmered. Overhead shot.
All soup ingredients have been blended together and poured back into the soup pot. Side angle shot.

Roasted beet soup with cashew cream swirl. Overhead shot, black background.

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!

Roasted Beet Soup with Cashew Cream Swirl, side angle shot, white background.

Let’s make waves in the kitchen!

Roasted beet soup with cashew cream swirl. Overhead shot, black background.
Roasted beet soup with cashew cream swirl. Overhead shot, black background.
Roasted beet soup with cashew cream swirl. Overhead shot, black background.
Roasted Beet Soup with Cashew Cream swirl and thyme sprigs, side angle shot on a black background.
Roasted Beet Soup with Cashew Cream swirl and thyme sprigs, side angle shot on a black background.
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 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer, Soup
Cuisine: Californian
Keyword: Beet Soup, Beet Soup Cashew Cream Swirl, Roasted Beet Soup
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!

Dairy Free, Fall, Food, Gluten Free, Recipes, Soups, Vegan, Vegetarian, Winter

Reader Interactions

Comments

  1. Jacqueline says

    January 10, 2019 at 8:52 pm

    5 stars
    Can’t wait to make it???????thanks????

    Reply
  2. Jacqueline Gerson says

    January 10, 2019 at 9:07 pm

    5 stars
    Can’t wait to make it,
    Thanks ???????

    Reply
    • Daniela says

      January 11, 2019 at 12:40 am

      You are so sweet! Thank you! ??

      Reply
  3. Vivían Becker says

    January 11, 2019 at 8:47 pm

    5 stars
    Totally unreal, SO DELICIOYS ?

    Reply
    • Daniela says

      January 28, 2019 at 5:11 pm

      Really appreciate the feedback! Thank you Vivian :). ??

      Reply
  4. Vivían Becker says

    January 11, 2019 at 8:49 pm

    5 stars
    Delicious?

    Reply
    • Daniela says

      January 28, 2019 at 5:10 pm

      Thank you so much Vivian! ?

      Reply
  5. Stephanie Lepp says

    January 14, 2019 at 7:36 am

    5 stars
    Absolutely gorgeous and tastes delish!!!!!

    Reply
    • Daniela says

      January 28, 2019 at 5:09 pm

      Thank ya so much Stephanie!!! Really appreciate it :). ??

      Reply
  6. Michelle says

    March 2, 2019 at 11:49 pm

    5 stars
    So, just made this soup tonight and cannot stop eating! Soooo delish!!

    Reply
    • Daniela says

      March 4, 2019 at 10:06 pm

      Yesss!!! The very *BEST* feedback I could hear! Thank ya Michelle :)! 💗💜😘

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Daniela
Hi, I’m Daniela!
Welcome to Waves in the Kitchen. Your destination for colorful creativity and outdoor adventure, inspired by a passion for good clean food, surfing, and travel. I’m a private chef & content creator by day, and a surfer…also by day. I’m also very bionic…I’ll share more on that soon. Come join me on this wild healing journey, as I cook & find beauty in all the simple things around me. I’ll be sharing delicious recipes and inspiring you to live a more healthful plant filled life, filled with joy and gratitude.

Learn More About Me

Subscribe to the Newsletter

PDN First Place TasteFeed Feed Feature
Featured In Cooked Magazine

Popular Spring Recipes

Finished tart with tahini swirl, side angle shot.

Chocolate Tahini Tart

Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

Beet Hummus

Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

Amaretto & Mascarpone Cheesecake

Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

Citrus & Fresh Herb Roasted Salmon

Sites that have featured Waves in the Kitchen

Copyright © 2019 Waves in the Kitchen • Privacy Policy • Disclosure