Best with Organic Cooked Beets

Beet Soup with Cumin Cashew Cream

Prep Time: 15 min // Cook Time: 45 min (plus four+ hours for cashew saturation) Servings: 6

What to do

Cashew Cream:

  1. Place raw cashews in a  large bowl and cover them with two inches of water. Allow cashew to sit on the counter overnight (or at least 4 hours).
  2. Strain water from the cashews and add them to a small blender or food processor.
  3. Add lime, lime juice, coconut milk, sea salt, and cumin and blend until smooth.
  4. Refrigerate until ready to use.

Coconut Beet Soup:

  1. Heat the oil over a medium flame in a skillet. Add the chopped onion and sauté, stirring occasionally until the onion begins to brown and smells fragrant (10-12 minutes).
  2. Add the garlic, ginger, cumin, paprika, and salt.
  3. Sauté an additional 3 minutes.
  4. Add the sautéed onion/garlic mixture to a blender along with the beets, coconut milk, vegetable broth and vinegar.
  5. Blend well, until the soup is completely smooth.
  6. Pour the soup into a large pot and heat until it’s just under a boil.
  7. Serve soup with a drizzle of Cumin Cashew Cream, raw pumpkin seeds (pepitas), and freshly chopped parsley or cilantro.

What you’ll Need

Cumin Cashew Cream:
1 cup raw cashews, soaked and drained
1 lime, zested
2 tablespoons lime juice
1/3 cup coconut milk or water
1/4 teaspoon sea salt
1 teaspoon ground cumin

Coconut Beet Soup:
3 tablespoons coconut oil or olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon sea salt
2 teaspoons fresh ginger, grated and peeled
1 8.8 ounce package of Love Beets Organic Cooked Beets
1 cup full-fat canned coconut milk
3 cups low-sodium vegetable or chicken broth
1 teaspoon cider vinegar