My recent cream of mushroom soup recipe was such a hit that many of you have been asking for another “blend and heat” soup recipe. I am happy to oblige!
Here is a similar concoction that beautifully highlights the natural sweetness in red peppers and carrots. Perfect for fall! Like the mushroom soup, this is fairly hearty and filling, so you can simply follow it up with a light entree.
1 cup water 1/2 cup raw cashews, almonds, or sunflower seeds 2/3 cup raw red pepper strips 1/4 cup raw green pepper, diced 4 baby carrots 2 Tablespoons raw onion, chopped 1 Tablespoon chopped celery 1/4 cup fresh or frozen corn 1 garlic clove 1 Tablespoon lemon juice 1/6 teaspoon salt Black pepper, to taste 1/4 teaspoon powdered ginger
Combine all ingredients in blender and process until well combined.
Transfer to small pot and heat on stovetop for 2 or 3 minutes.