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.
- 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
- Heat the olive oil or water in a large soup pot over medium heat.
- 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.
- 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.
- 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.