Ginger Beet Soup with Lemon Cashew Cream

Ginger Beet Soup with Lemon Cashew Cream

This soup is a favorite to make in the fall and winter months! Beets contain powerful phytonutrients called betalains that help detoxify the liver, and the addition of ginger makes it warming to the digestive system.


2 TBS cooking oil of choice: ghee, avocado oil, coconut oil, lard

one large yellow onion, chopped

two bulbs fennel

4 stalks celery, roughly chopped

1 large red beet, peeled and cubed

1 medium Japanese sweet potato, peeled and cubed

1-inch nubbin of fresh ginger, peeled and chopped

20 oz. beef bone broth

20 oz. filtered water

salt and pepper

juice of one small Meyer lemon



In a large stockpot, heat cooking oil over medium heat. Add onion and begin saute, cooking them until they begin to turn translucent. Add, ginger, celery and fennel. Continue to saute, letting the vegetables become aromatic and caramelized, about 5 minutes.

Deglaze the pan with white wine at any time if the vegetables begin to stick. Once they are caramelized, add bone broth and water along with beets, sweet potato, salt and pepper. Cover and bring soup up to a boil, then turn the heat down to a simmer.

Cook for 15-20 minutes until root vegetables are soft, (check with a fork).

Take soup off the heat and blend in batches, mixing it all in a bowl at the end. Add lemon juice and taste test for salt preference.

I like to make a cashew cream to go with this soup, (recipe below).


Easy Cashew Cream:

1/3 C raw cashews

1/3 C filtered water

¼ tsp sea salt

1 TBS lemon juice

Blend all ingredients in a high speed blender until smooth and creamy.

Store in an airtight container in the fridge for up to one week.


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