Creamy Beet & Sweet Potato Soup - Vegan

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Ingredients:

• 2 Tablespoons olive oil
• 1 medium red onion, sliced
• 4 cloves of garlic, crushed
• 2 beets, peeled and cooked through. (About one cup cubed)
• 2 medium sweet potatoes (About 3-4 cups cubed)
• 3-4 cups vegetable broth
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon thyme
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup raw cashews

Directions:

1. In a medium sized pot, heat the olive oil over medium/medium high heat  and add the onion. 
2. Once the onion softens, add the garlic and red pepper flakes. Cook until aromatic. 
3. Add the beets, potato, and spices then pour in just enough broth to cover the vegetables and bring to a boil. (If you have a weak blender, add the cashews now as well)
4. Cover, reduce the heat to low, and let simmer for 20 minutes or until the potatoes are soft. 
5. Add the cashews and blend the soup until smooth. Adjust the consistency of the soup using the remaining broth. 
6. Serve with toasted pepitas and bread.