Tuesday, 12 February 2013

Smoked Pepper Soup.

For reasons I'd rather not discuss on a food blog, I have to go on a liquid/soft foods diet for a few days. Luckily, this does not equate to bland, unappetising, or overcooked 'food.' Instead, this translates to an opportunity to consume more green smoothies and raw soups. And that's exactly what I am about to do. 

This soup is perfect for a cool day, since the heat from the peppers are enough to warm up the body. But for those who don't have a high tolerance for spicy food, I recommend leaving out cayenne pepper. 











Smoked Pepper Soup
Makes 2-4 servings.

6 ripe tomatoes, chopped

1 small garlic clover, finely chopped
1/2t sea salt
1/4t black pepper
3/4t thyme
1T onion powder
1T smoked paprika
3/4t cayenne pepper
1C red capsicum, chopped
1/2C carrot, chopped
1T liquid aminos or tamari

In a bowl, combine tomatoes, garlic, sea salt, black pepper, smoked paprika, thyme, onion and cayenne pepper. Marinate for 30 minutes to an hour.


In a separate bowl, mix capsicum, carrot, and liquid aminos. 


When ready, transfer both mixtures to a blender, and blend until creamy. Garnish with herbed cashew cheese and basil. 

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