Roasted Red Pepper Soup

Beautiful and vibrant, this soup is one of my go-to’s to start a good healthy meal. Loaded with antioxidants, it’s just filling enough with a big green kale salad topped with your favorite fixings. Depending on the season, I serve it warm or chilled. It’s great both ways!

1/2 cup raw cashews, soaked 1-2 hours
2 red bell peppers, halved and seeded
1/2 cup water
1/2 tsp sea salt
black pepper
juice from half a lemon
1/2 tsp agave
pinch cayenne pepper
pinch red pepper flakes
1 Tbsp extra virgin olive oil
1 basil leaf, sliced (for garnish)

Roast the bell pepper halves by brushing with olive oil and placing under the broiler for about 8-10 minutes, or until the skin is slightly blackened.  Remove the skin immediately with a sharp knife.

Blend all of the ingredients in a blender until smooth. Heat the mixture in a saucepan on low heat until the temperature of your liking. Pour into bowls and garnish with chopped basil. Voila! Serve and enjoy.

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