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PRE-HEAT the oven to 175 degrees Celsius or 350 degrees Fahrenheit. PEEL the golden beets and cut them into large pieces. Peel the onion and garlic cloves and cut the onion into large pieces.
ADD the golden beets, onion and whole garlic cloves to the oven tray lined with parchment paper and drizzle with olive oil, pepper and salt.
ROAST the golden beets in the oven for about 30 minutes.
Add the roasted beets to the medium-sized pan along with the vegetable stock. BRING to a boil and turn down the heat. Let it simmer for about 10 minutes, or until the golden beets are softened up enough.
Use a blender or immersion blender to create a smooth soup. Bring back to a boil and season with pepper and salt. You can also enjoy this soup cold, perfect for a hot summer day.
ROAST the cashews in a dry small skillet for a few minutes and serve on top of the soup. If you like, you can also add a dash of cream into every bowl. Enjoy!