Roast Red Pepper & Cashew Soup
- 4 red bell peppers, deseeded and cut into quarters
- 3 tbsp olive oil, divided
- 2 cups raw cashew nuts
- 2 cups water
- 2 onions, diced
- 4 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp dried dill
- 2 tsp fennel seeds
- 2 tsp dried cumin
- 2 tsp ground coriander
- 2 tsp curry powder
- 1 14.5oz/410g tin of tomatoes
- juice of half a lemon (optional)
- Fresh parsley (optional)
- salt and pepper (optional)
- Preheat oven to 400F/200C
- Toss the quartered red peppers with 2 tbsp of olive oil and lay on a baking sheet
- Roast for about 20 minutes until tender, and the edges start to blacken slightly, set aside
- Add the cashews and water to a blender, blend until smooth, set aside
- Warm remaining tbsp of olive oil in a large pan over medium-low heat
- Add onions and sauté for a few minutes until softened
- Add celery and cook for five more minutes, stirring occasionally so the vegetables don't catch the bottom of the pan
- Add the garlic and spices, cook for just a minute
- Add the roasted peppers along with all the oil they were roasted in, toss will to give the peppers a good coating of spice
- Add the tomatoes and cashew cream to the pan, stir until fully combined
- Bring to a simmer for about ten minutes until everything is heated through
- Return the soup to the blender, and blend (in batches if necessary) until smooth, or use a hand blender (be careful when blending hot food!!!)
- Return the soup to the pan and warm through if eating immediately
- Adjust the seasoning to taste, and add a splash more liquid if the soup is looks a little thick
- Squeeze in fresh lemon (optional but recommended!) and garnish with fresh parsley
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/roast-red-pepper-cashew-soup/
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