Spicy Red Bell Pepper Cream Soup
Prep time
Cook time
Total time
Recipe by Colleen Patrick-Goudreau, from The 30 Day Vegan Challenge.
Serves: 6 to 8 servings
  • 1 tablespoon extra virgin olive oil or dairy-free margarine
  • 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 teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper flakes
  • ½ to 1 teaspoon salt
  • 1-1/2 cups raw cashews
  • ½ teaspoon ground black pepper
  1. Heat the olive oil or dairy-free margarine in a large soup pot over medium heat.
  2. Stir in the bell peppers, carrots, onion, and garlic. Cook, and stir the vegetables until they’re soft, about 10 minutes.
  3. Add the vegetable broth, cayenne pepper, red pepper flakes, and ½ teaspoon of the salt, and bring the mixture to a boil. Reduce heat, cover, and simmer until the vegetables are tender, about 20 minutes. Remove from heat, and let the soup cool for 10 minutes, while you make the cashew cream.
  4. Add the cashews to a blender (high-powered is best), and blend on high power. Add about ¼ to ¾ cup of the broth from the soup, and continue to blend until you have a thick cashew cream. Add the rest of the soup contents to the blender, and blend until smooth while firmly holding down the lid. The steam from hot soup can push the lid off if not careful!
  5. 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-red-bell-pepper-cream-soup