It’s four days post-Thanksgiving. By our calculations, you’ve eaten close to an entire bird by now, not to mention a few nights’ worth of mom’s deliciously fat-tastic home cooking. Chances are, you’re craving some good, clean food. And if not, you will be. Soon.

So tonight, try this vegan recipe for Spicy Red Bell Pepper Soup, courtesy of Colleen Patrick-Goudreau, who is also known as the Compassionate Cook.

And if you like what you taste, or are simply wondering how you can eat less meat? Patrick-Goudreau is kicking of her 30-Day Vegan Challenge this week—and invites you to join her.


  • 1 tbsp. extra virgin olive oil 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
  • ¼ tsp. cayenne pepper
  • ¼ tsp. crushed red pepper flakes
  • ½ to 1 tsp. salt
  • 1 ½ cups raw cashews
  • ½ tsp. ground black pepper


  1. Heat the olive oil 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.
  3. 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.
  4. Add the cashews to a blender 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.
  5. 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. Serve hot.

Serves: 6 to 8

Quick Note of Warning: Blending hot soups can be a tricky business, so let the soup cool a bit before adding itto 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.