Issue 12  •  Spring 2013

Spicy Red Bell Pepper Soup

Written by Colleen Patrick-Goudreau
Photo by Maria Madrid Reed

An easy soup to prepare and make, it’s even better when made in advance and stored in the fridge overnight to let the flavors meld.

Ingredients
Serves 6 to 8

•1 tablespoon extra virgin olive oil, non-dairy butter, or water, for sautéing 4 red bell peppers, seeded and roughly chopped


•3 carrots, chopped


•1 yellow onion, roughly chopped

•4 cloves garlic, chopped


•6 cups vegetable broth


•1/4 teaspoon cayenne pepper


•1/4 teaspoon crushed red pepper flakes 1/2 to 1 teaspoon salt


•1-1/2 cups raw cashews


•1/2 teaspoon ground black pepper

Directions

1. Heat the olive oil, non-dairy butter, or water in a large soup pot over medium heat.

2. Stir in the bell peppers, carrots, onion, and garlic. Cook, and stir the vegetables until they’re soft, about 10 minutes. Add the vegetable broth, cayenne pepper, red pepper flakes, and salt, and bring the mixture to a boil. Reduce heat, cover, and simmer until the vegetables are tender, about 20 minutes. Remove from heat.

3. Add the cashews to a blender (high-powered is best), and blend on high power. Add about 1/4 to 3/4 cup of the broth from the soup and continue to blend until you have a thick cashew cream. When you do, add the rest of the soup contents to the blender, and blend until smooth.

4. Test for seasoning, and add more salt, if needed, as well as the ground pepper. Blend again, and then return to the soup pot to heat up.

5. Serve hot.

For Your Information

Blending hot soups can be a tricky business. To keep things safe and clean, let the soup cool a bit before adding it to the blender. And hold on tightly to the lid; steam has been known to push open blender lids, shooting hot soup all over the kitchen!

Oil-free if sautéing in water, wheat-free, gluten-free, soy-free, peanut-free

Five-time cookbook author Colleen Patrick-Goudreau is founder of the 30-Day Vegan Challenge where participants receive a daily email covering a different practical topic, from vegan cooking to shopping to reading labels to socializing and traveling.

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