Roasted Red Pepper Soup

If you have a dehydrator you can make this soup completely raw, but if you don’t, just roast the peppers in your oven or use organic roasted peppers in a jar.

1/2 cup raw cashews, soaked 30 minutes
2 cups roasted red peppers*
2 tablespoons apple cider vinegar
1 tablespoon honey or agave
splash of olive oil
1 tsp. salt
pinch or two of red pepper flakes
1/4 cup of water, or as much as needed to get a nice soup consistency

To “roast” red peppers in the dehydrator, deseed and cut into chunks. Toss with a little olive oil and salt and spread onto dehydrator trays. Dehydrate for several hours or until soft.

If you are using roasted peppers from a jar, drain the oil and vinegar off before combining all the ingredients in a blender until smooth and creamy.

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