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Beet & Avocado Soup with Cashew Cream

  12 rater(s)

Beets are the perfect fall and winter ingredient. Not only are beets rich in complex carbs, but they also contain antioxidants that help to reduce inflammation and blood pressure. Plus, they are the perfect hearty food to help keep you warm on your raw diet.

  • Prep Time: 10m
  • Total Time: 10m


For the Soup

  • 1/2 avocado, peeled and pitted 
  • 1 beet, peeled and cubed
  • 1 tbsp. liquid aminos
  • 1 tbsp. miso paste
  • 1 garlic clove, peeled
  • 1 tbsp. freshly grated ginger root (optional)
  • 1 1/4 c warm water
  • 3 mushrooms
  • juice of 1/2 lemon 
  • pinch of sea salt & pepper

For the Cashew Cream

  • 1/4 c cashews, soaked for 2 hours and drained
  • 2 tbsp. filtered water
  •  Pinch of cinnamon & sea salt


For the Soup

  1. Add all the soup ingredients to your blender and pulse until very smooth. You can blend for a while longer to generate some heat (a perfect raw trick). Taste and season to your liking. Pour in bowls and set aside. 

For the Cashew Cream

  1. Blend the cashews with the water, sea salt, and cinnamon until you get a creamy consistency. Add a little more water if you don't want it so thick. Spoon the cashew cream onto your soup and enjoy!