Roast Red Pepper & Cashew Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 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)
Method
  1. Preheat oven to 400F/200C
  2. Toss the quartered red peppers with 2 tbsp of olive oil and lay on a baking sheet
  3. Roast for about 20 minutes until tender, and the edges start to blacken slightly, set aside
  4. Add the cashews and water to a blender, blend until smooth, set aside
  5. Warm remaining tbsp of olive oil in a large pan over medium-low heat
  6. Add onions and sauté for a few minutes until softened
  7. Add celery and cook for five more minutes, stirring occasionally so the vegetables don't catch the bottom of the pan
  8. Add the garlic and spices, cook for just a minute
  9. Add the roasted peppers along with all the oil they were roasted in, toss will to give the peppers a good coating of spice
  10. Add the tomatoes and cashew cream to the pan, stir until fully combined
  11. Bring to a simmer for about ten minutes until everything is heated through
  12. 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!!!)
  13. Return the soup to the pan and warm through if eating immediately
  14. Adjust the seasoning to taste, and add a splash more liquid if the soup is looks a little thick
  15. 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/