Vegan Roasted Pepper & Cashew Soup

La soupe est servie! Or for you non-Frenchies: the soup is served.  

I was craving a simple warm meal after much holiday indulgence.  Also, I wanted to use my new toy: a shiny, red Vitamix ! 

This roasted bell pepper and cashew soup is gluten-free, sugar-free, vegan, and therefore dairy-free.

I used minimal ingredients and seasoning that I had on hand. Feel free to add on and tweak this basic "recipe":

Vegan Roasted Pepper & Cashew Soup // Serves 4


Gather the following items (or similar ingredients):

  • 3 bell peppers
  • 1 cup raw organic cashews
  • 1/2 tsp raw coconut vinegar
  • 2.5 cups filtered water
  • 1 tbsp organic coconut oil
  • dash of paprika, ground organic pepper, Maldon salt (sub Celtic here if you have some on hand - I did not), and cayenne pepper.

Slice bell peppers and pan roasted them in olive oil on low, low heat for several hours with lid on. I took a post-yoga holiday nap in the meantime. Ha.

Soak cashews in 1 cup boiling water with 1/2 tsp raw coconut vinegar (omit if you do not have). I added a dash of Maldon to this bowlful of soaking nuts. If I had more foresight I might have soaked nuts overnight but this is real life so they soaked for maybe 30 minutes - and it was entirely sufficient.

Place roasted peppers and cashew mix in Vitamix or blender and blend. The consistency will become creamy, smooth, and much like baby-food consistency. Add 1.5 cups of warm filtered water along with above named spices and coconut oil. Blend. Heat more if needed. Serve. Enjoy. 

Get creative with soup garnishes. I put a swirl of organic extra virgin olive oil, Maldon salt and cayenne pepper. 

Bon appétit! 

Be good to you.

W xo