Servings
6
Cook Time
35
Prep Time
5

Had one hell of a night (or weekend), boozing big and fisting fries? Chances are, you’re craving some good, clean food to set yourself straight. 

Tonight, try this vegan recipe spicy red bell pepper soup recipe, courtesy of Colleen Patrick-Goudreau, the Compassionate Cook.

Note: 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.

Makes 6 Servings
Ingredients 
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
How to make it 

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.