Balsamic Roasted Beet and Carrot Soup
Servings Prep Time
41.5 cup servings 2hours
Cook Time
90 minutes
Servings Prep Time
41.5 cup servings 2hours
Cook Time
90 minutes
Ingredients
Cashew Cream
Roasted Veggies
Soup
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

*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.