This Creamy Red Pepper Soup Recipe seriously has only 2 ingredients and takes 4 minutes to make. I kid you not. Yeah, just think about that for a second!
Laura-Jane the Rawtarian as Inspiration
I first learned this recipe while listening to my friend Laura-Jane’s podcast, she is better known as the Rawtarian. :-) What’s so brilliant about Laura-Jane is that she is so good at breaking down how to start to go fully raw (all vegan, all uncooked foods) in such a simple way that it is easy to start.
She really gets how overwhelming it can be when you’re new to this and has so many great tips for how to start on your journey. And this soup is really a fantastic place to start, whether you’re going raw or just trying to be healthy.
The creaminess really adds something when you might be feeling deprived with a new lifestyle change. One cup of this soup and you can’t help but be decadently satisfied. So yum!
It’s incredible that such a simple soup can taste as amazing as this one does.
Laura-Jane explains on her podcast that you can really use this recipe for almost any vegetable to create that flavor soup. I highly recommend checking out her site for awesome healthy recipes.
This recipe is just way too simple not to go and try right now. All you need are two ingredients.
A note about all the cashews: try to only have one serving of this soup at a time/per day as it does contain a lot of cashews and should be somewhat limited. ;)
Check out the quick video below to see what I mean:
Creamy Red Pepper Soup Recipe Video
- 2 red bell peppers, de-seeded and roughly chopped
- ¼ cup raw cashews (unroasted and unsalted)
- ½ cup water
- Add all ingredients to your high-powered blender and combine until completely creamy and smooth. Let the blender run for 2-3 minutes more to warm up the soup to a nice steaming temperature.
Cheri…This recipe is simply AMAZING!!!! I used my Vitamix and added 1 tsp of Liquid Chicken Stock Concentrate…So Creameeeee…I loved it
Thanks so much
Sam, I’m SOOOO glad to hear you loved it!! :) :) YAY!!
I have been making this recipe for years to the delight of my family and friends.
My tip is to use very ripe red peppers (the best by far are the Valencia’s but you probably would have to grow them yourself).
I freeze it in individual portion so we can enjoy our bumper crops all year long.
Thanks for the continuous enjoyment we have revived from your sharing!
Ohhhh wonderful advice Ros, and thank you so much for coming back on here to let me know — that means a lot! So glad you love it. <3