Beetroot soup with cumin cashew cream
Serves: 6
Ingredients
- For the cumin cashew cream:
- 150g raw cashews, soaked & drained
- 1 lime, zested
- 2 tbsp lime juice
- 80ml coconut milk or water
- ¼ tsp sea salt
- 1 tsp ground cumin
- For the coconut beetroot soup:
- 3 tbsp coconut oil or olive oil
- 1 onion, chopped
- 5 cloves garlic, crushed
- 2 tsp fresh ginger, grated and peeled
- ½ tsp ground cumin
- ½ tsp ground paprika
- ½ tsp sea salt
- 250g pack of ready cooked beetroot
- 235ml full-fat canned coconut milk
- 705ml vegetable or chicken stock
- 1 tsp cider vinegar
- fresh parsley and pumpkin seeds
Method
- Place raw cashews in a large bowl and cover them with two inches of water. Allow to soak overnight (or at least 4 hours). Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use.
- Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown (10-12 mins). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 mins. Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend until smooth.
- Pour the soup into a saucepan and heat. Serve soup with a drizzle of cumin cashew cream, raw pumpkin seeds and freshly chopped parsley.
