I am currently housebound today as we are experiencing blizzard-like conditions here in Minneapolis. The last time I checked we are expected to accumulate close to 10 inches of snow! Truth be told, it just isn’t a Minnesota winter without at least one blizzard. So with little else to do during a time like this, I am going to sit right here and enjoy some of this scrumptious Balsamic Roasted Beet and Carrot Soup. This creamy and delightful mixture was tossed together yesterday – just in time for a winter storm warning.
For those roasted beet fans out there, this recipe does not disappoint. For those of you who are not yet on the beet bandwagon, you just gotta try them roasted. I swear. It will completely flip your opinion on this polarizing vegetable. When roasted, beets turn slightly sweet – just sweet enough to help you forget you are even eating a vegetable. No joke!
This recipe comes just in time for this month’s Recipe Redux theme which called for recipes using one of our favorite kitchen gadgets. Now I have a few tried and true kitchen helpers that I use on the regular. You have heard me talk time and time again about my mandoline. Then there is my NutriBullet that is over 5 years old and still going strong after being used several times a week. I also absolutely love this little garlic twist. But the one kitchen tool that brings me the most joy would be my immersion blender. That baby turns the 20-minute task of scooping veggies and broth into a food processor for pureeing (not to mention the disassembling and cleaning the processor) into a 2-minute zip-zap breeze.
Without further ado, here is the recipe for this beautiful beet-based soup.
| Prep Time | 2 hours |
| Cook Time | 90 minutes |
| Servings |
1.5 cup servings
|
- 1 cup raw cashew pieces
- 1/2 to 1 cup water
- 3 medium beets peeled and chopped into 2" sticks
- 3 large carrots peeled and chopped into wedges
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 1 Tbsp olive oil
- 1/2 medium onion diced
- 3 cups chicken stock
- 1 cup water
- 1/2 cup cashew cream substitute with dairy cream
- 1/2 tsp balsamic vinegar
- fresh dill
Ingredients
Cashew Cream
Roasted Veggies
Soup
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- Soak the cashew pieces in water, enough to completely cover, for 2 hours or overnight depending on the quality of your food processor/blender. (see recipe notes*). Drain the water and blend the cashews with 1/2 cup to 3/4 cups water to achieve a heavy cream consistency.
- Preheat oven to 400°. In a medium bowl combine the balsamic vinegar, olive oil, sugar, and salt. Add the vegetables to the balsamic mixture and marinate for 5-10 minutes, tossing at least once. Remove the vegetables from the marinade and spread evenly onto a lined baking sheet. Brush the beets and carrots with remaining balsamic mixture. Bake for 1 hour or until vegetables are caramelized and browned.
- With 15 minutes left on the roasted vegetables, add onions and olive oil to a large pot or dutch oven. Cook on medium-low until onions start to slightly turn brown, about 10 minutes. Add the chicken stock and water to the onions and bring to a simmer. Once the vegetables are finished roasting, add to the pot. Allow the vegetables to simmer for 10-15 minutes.
- Using an immersion blender, puree the soup until creamy. Add 1/2 cup of cashew cream and stir to combine. Serve warm with a generous garnish of fresh dill and a Tbsp. of cream.
*I soaked the cashews for 2 hours and my Magic Bullet was able to blend the cashew pieces into a cream without any problem. If you do not have a high-speed food processor you may want to let the cashews soak overnight.
