Creamy Roasted Red Pepper & Cashew Soup
This velvety soup is packed with smoky sweet roasted red peppers, rich cashews, and cozy spices. It's the perfect balance of creamy, nourishing, and deeply flavorful, ideal for a comforting lunch or light dinner.
Ingredients:
- 2 red bell peppers
- 1/2 cup cashew nuts ,soaked
- 1 tbsp coconut oil
- 2 cups homemade vegetable broth (or 1 tbsp veggie broth powder + 2 cups water) olive oil
- 1/2 cup coconut milk (or 1/2 scoop coconut milk powder + 4 oz water
- 1 tbsp dried minced onion (rehydrated in warm water for 5-10 minutes)
- 1/2 tsp cinnamon
- 1 tsp garlic flakes (rehydrated in warm water for 5-10 minutes)
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- Sea salt(adjust to taste)
- Black pepper (adjust to taste)
- 1 tbsp nutritional yeast
- Juice of 1/2 lemon
Optional Toppings:
- Fresh parsley
- Seeds
- Red pepper flakes
Directions:
- Preheat the oven to 400°F. Cut the peppers in half, remove the seeds, and place them cut side down. Roast for 20-25 minutes until the skins are charred. Once done, cover them with a bowl or kitchen towel and let them steam for 5 minutes.
- While the peppers are roasting, soak the cashews in warm water for about 15 minutes to soften them. Drain and set aside.
- Heat coconut oil in a pot over medium heat. Add the rehydrated onion and cook for a couple of minutes until it softens. Stir in the garlic, smoked paprika, cumin, and cinnamon. Let everything cook for another minute until it smells rich and fragrant.
- Add the roasted peppers, soaked cashews, cooked aromatics, broth, coconut milk, nutritional yeast, lemon juice, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Pour the soup back into the pot and warm it over low heat for about 5 minutes, stirring occasionally. Add fresh herbs or a sprinkle of smoked paprika if desired. Serve and enjoy!
