Roasted beet soup is beautiful and inviting with its gorgeously vibrant red colour. It's naturally sweet with a little tang from lemon and dill. Perfectly creamy, delicious and satisfying.
Preheat the oven to 425℉/218℃ convection roast. If you don't have a convection oven or a roast function, just use the bake setting, allowing a little more time for tender beets.
Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using aluminum foil, make pockets to hold your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and pepper and roast until fork tender. This will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
While the beets are roasting, melt the butter (if using) in a pan and add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Then set aside.
Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in your blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
Serve with cashew cream and more fresh dill if desired. Enjoy!
Notes
To save time, roast and peel your beets 1-2 days in advance. Then when you want to make your soup, sauté the other veggies and blend.
Leave the peel on your beets when roasting. They're easier to peel after being roasted. (Wear gloves when peeling to prevent red fingers.)
For oil-free, simply omit the butter and sauté in water or broth instead.
Leftovers keep in the fridge for up to 4 days or freeze airtight for up to 3 months.