Vegan Spicy Red Bell Pepper Soup

November 12th, 2012 • BY Erinn Morgan

With Jack Frost nipping at our noses, one thing is certain: Soup season is here to stay, at least for the foreseeable future. We love this simple, fast soup from vegan cookbook guru Colleen Patrick-Goudreau that’s packed with healthy veggies, pick-me-up spices, and protein-loaded cashews.

Patrick-Goudreau is the award-winning author of The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, and Vegan’s Daily Companion. She’s also the host of the popular podcast “Vegetarian Food for Thought,” and the creator of “The 30-Day Vegan Challenge,” an online program that uses recipes, videos, and podcasts to guide people interested in making the transition to veganism. Bon apetit.

Spicy Red Bell Pepper Soup

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

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

Heat the olive oil, non-dairy butter, 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 (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.

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.

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