Add everything except the milk and lemon juice to a sauce pan and bring to a medium boil. Let cook for 20-25 minutes until beets are fork tender.
Remove from heat, add the lemon juice and using an immersion blender, puree the soup.
Stir in the milk and serve your beet soup garnished with dairy free cashew cream and more dill if desired.
If you do not have an immersion blender, you may carefully transfer the soup to a regular blender and puree the it in batches. Use extreme caution when pureeing hot liquids. Then return to the pot and then add your milk.