I love this easy to make hearty and creamy beet soup. It needs few ingredients and since the soup will be blended there is no need to chop the vegetables too neatly (however the smaller you cut them, the quicker it will cook).
Packed with added nutrient from the red lentils, this soup is filling and sometimes eat it as the main course. A touch of lemon juice adds just a little acidity to the bits. I like topping it with some home-made cashew cream.
Beet & Red Lentil Soup with Cashew Cream
In a large pot heat up coconut oil over medium heat.
Add carrots, beets and a pinch of salt and pepper to taste and saute for 5 minutes, covered. Add water and red lentils and bring to a boil.
Lower the heat. Simmer partially covered for about 25 minutes or until lentils are cooked through.
Remove the pot off the heat and let cool for about 10 minute before transferring to a high speed blender (or use immersion blender in the pot). Puree in batches until smooth and stir in the lemon juice and some ground pepper.
To make cashew cream: drain the soaked cashews and blend in a blender with the water or almond milk (adjust amount of water depending on the desired thickness)
Serve soup garnished with some cashew cream.