Beetroot soup with cumin

Serves: 6

PREP: 15 minutes plus 4 hours soaking

COOK: 45 mins

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For the cumin cashew cream:

150g raw cashews, soaked and drained

1 lime, zested

2 tbsp lime juice

80ml coconut milk or water

1/4 tsp sea salt

1 tsp ground cumin

For the coconut beetroot soup:

3 tbsp coconut oil or olive oil

1 onion, chopped

5 cloves garlic, crushed

2 tsp fresh ginger, grated and peeled

1/2 tsp ground cumin

1/2 tsp ground paprika

1/2 tsp sea salt

250g pack of ready cooked (vacuum pack) beetroot

235ml full-fat canned coconut milk

705ml vegetable or chicken stock

1 tsp cider vinegar

Chopped parsley & pumpkin seeds to serve

Place raw cashews in a large bowl and cover them with two inches of water. Allow cashew to soak overnight (or at least 4 hours).
Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use.
Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown and smells fragrant (10-12 minutes). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 minutes.
Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend well, until the soup is completely smooth.
Pour the soup into a large saucepan and heat until it’s just under a boil. Serve soup with a drizzle of cumin cashew cream, raw pumpkin seeds and freshly chopped parsley.