By veganmilitarywife

February 20, 2013

1 comment

Creamy Roasted Red Pepper Soup (Plant-Based, Vegan, Gluten Free, and Oil Free)

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Categories : Soup
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Creamy Roasted Red Pepper Soup

Course Soup
Keyword roasted red pepper soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 red onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 medium potato or sweet potato peeled and diced
  • 1 16 ounce jar roasted red peppers drained, rinsed, and chopped
  • 4 cups vegetable broth
  • 1/2 cup dry white wine
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2-1 cup raw cashews soaked in water for 30 minutes, if you don't have a high speed blender
  • 1/2-1 cup water

Instructions

  • Add onion, carrot, celery, and potato to a large pot over medium heat.
  • Saute until vegetables start to soften.
  • Add white wine and bring to a boil.
  • Add remaining ingredients, except cashews and water.
  • Cover and simmer over low heat until vegetables are soft.
  • Meanwhile, combine cashews and water in a blender and blend until smooth. Use 1/2 cup each for a thinner soup or a cup each for a thick soup.
  • Use an immersion blender or regular blender (in batches) to puree the soup.
  • Add the cashew cream and heat through until thickened, stirring frequently.
  • Serve with a nice hearty whole grain bread and a green salad, if desired. Enjoy!