Indian-style cream of beetroot soup

July 11, 2013

This soup is sweet, spicy and savory and 100% vegan. The cashew cream actually works better than dairy cream as it's more nourishing and mixes better with the Indian spices. And it's super easy to prepare - all it really takes is a good food processor, the spice mixture (which you can improvise if you lack any of the specifics) and a medium pot.


Serves: 6



  • 4 medium beetroots, peeled and diced

  • 4 medium potatoes, peeled and diced

  • 1 medium onion, chopped

  • 4 cloves of garlic, chopped

  • 1 cm piece of ginger, chopped

  • 1 small chili pepper, chopped

  • 2 cloves of black garlic

  • 0.7 liter vegetable stock

  • 100g cashews, lightly roasted

  • 1 cm piece of mace

  • Seeds from 1 pod of black cardamom

  • 1/2 tsp white peppercorns

  • 1/2 tsp coriander seeds

  • 1/2 tsp cumin seeds

  • 1/2 tsp fennel seeds

  • Olive oil

  • Atlantic sea salt



  • Lightly roast all spices for a minute or two, then grind in a mortar.

  • Place a medium pot over medium heat and fry the onion until it becomes transparent. Add the garlic, ginger and chili pepper and sauté for a minute or two.

  • Add the diced beetroot and potatoes, the black garlic and a teaspoon of the spice mixture and a pinch of salt, stir and fry for a minute.

  • Add the stock plus about 300ml of water, stir, add some more salt if needed and cook for 30 minutes.

  • Meanwhile, prepare the cashew cream. Grind the cashews in a food processor for a few minutes until a they become almost flour-like. Add some water while processing until the texture resembles that of rich cream.

  • Drain the solids from the pot and let them cool for a few minutes, then add them to the food processor with another teaspoon of the spice mixture and grind until a consistent, lump-free paste is achieved. Mix back into the pot and stir well. Serve as-is, or with a handful of crumbled cashews as garnish.

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