Creamy Beet Soup
SAHASRARA CROWN CHAKRA
SERVES 4
3 medium purple beetroots, tops removed
2 tsp sesame, coconut, or grapeseed oil
1 yellow onion or fennel bulb, chopped
3 garlic cloves, minced (reduce or replace with ¾ tsp asafoetida for pitta)
1 litre vegetable broth
1 tsp freshly grated ginger
½ cup cashews, soaked and drained
¼ tsp turmeric
½ tsp sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
⅔ cup cashew sour cream (see below), to serveHeat oven to 180. Place beetroots in a large Dutch oven or baking dish. Cover and
roast for 1 hour, until easily pierced with a fork. Let cool. Remove the skins (they
should slip off easily when rubbed), and chop beetroots. In a large pot or Dutch
oven, heat oil over medium heat. Add onion and sauté until transparent, 5 minutes.
Add garlic, and cook until fragrant, 1 minute. Stir in vegetable broth and roasted
beetroots. Bring to a boil, and cook until beetroots are heated through. Remove
from heat, and let cool. Working in small batches, transfer beetroot mixture to a
blender and purée with ginger, cashews, turmeric, salt, and pepper until smooth.
Transfer soup back to pot, and cook over medium heat, until hot. Serve topped with
a large dollop of cashew sour cream.CASHEW SOUR CREAM
MAKES 2 CUPS
1½ cups raw cashews, soaked for 2–4 hours,
rinsed and drained
2 tsp apple cider vinegar
2 tbsp lemon juice
¼ tsp sea salt
1 tsp nutritional yeast (optional)In a food processor or high-speed blender, combine ingredients
with 3/4 cups water, and blend on high until creamy, 5–7 minutes.
Scrape down the sides of the blender or add a few drops of water
if necessary. Refrigerate in an airtight container for up to 5 days.
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