creamy beet soup with dill and cashew cream
Print Recipe
4.5 from 2 votes

Beet Soup with Dill & Cashew Cream

You just can't beat this creamy beet soup, loaded with nutrients and flavour, and garnished with dill and dairy free cashew cream.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Soup
Cuisine: Eastern European
Keyword: gluten free, oil free, refined sugar free, vegan
Servings: 4 servings
Calories: 116kcal
Author: Rosa



  • 1 yellow onion roughly chopped
  • 2 cloves garlic smashed & roughly chopped
  • 2 large carrots peeled & roughly chopped
  • 1.5 lbs beets approx 8 small beets, peeled & quartered
  • 3.5 cups low sodium vegetable broth
  • 1/2 tsp sea salt
  • 1 tsp dried dill
  • 1/2 lemon juiced
  • 1 cup unsweetened cashew milk or milk of choice
  • Optional Garnishes: extra dill & cashew cream


  • 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.


Calories: 116kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Sodium: 600mg | Potassium: 690mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5165IU | Vitamin C: 12.6mg | Calcium: 68mg | Iron: 2.3mg