Roasted Beet Soup

A beautiful, magenta-colored soup made with leeks and beets! This delicious recipe is full of flavor, but so good for you. Vegan cashew cream makes it delightfully creamy!

5 medium red beets, tops removed
2 tsp olive oil
1½ cups sliced leeks
2 shallots, sliced
3 cloves garlic, minced
2½ cups light-colored vegetable broth
⅔ cup cashew cream
¼ tsp coriander
¼ tsp sage
½ tsp salt, plus more to taste
a bunch of freshly ground black pepper
For the cashew cream:
½ cup cashew pieces
⅔ cup water

View the full recipe at My California Roots →