In the mood for something sweet so I came up with a carrot and bell pepper or as we call it in Australia capsicum soup. When I first went grocery shopping in the states and asked for capsicum people were like WHAT?! Then I got in the habit of calling it that, came home to Australia and then had people look at me funny when I called it a bell pepper - can't seem to win! Back to the soup, it has a light sweetness which isn't overwhelming, after I boiled it and had a taste, it featured a very strong carrot flavour so I let it sit for a while, then blended the cashews in with it and suddenly all the flavours combined together and it just worked!
Capsicum or bell peppers come in a variety of colours, each one containing different nutrients. Overall they are high in vitamins A, C and E. The stronger the colour of the capsicum, the higher the concentration of antioxidants, helping to protect the body from carcinogenic and toxic substances. This is a stimulant vegetable, and helps to relieve gastrointestinal problems such as colic, stomach ulcers, ingestion and diarrhea as well as being effective in weight loss as it contains very few calories.
Carrots are a powerful antiseptic, helping to prevent infections. The high levels of vitamin A and C have wonderful health benefits not only internally as antioxidants but also hosts outer benefits of anti aging as well as promoting glowing skin. Being rich in beta carotene, it helps to promote vision as well as protect against cataracts. Together you can create a delicious soup full of health benefits that is super quick to make!
Carrots are a powerful antiseptic, helping to prevent infections. The high levels of vitamin A and C have wonderful health benefits not only internally as antioxidants but also hosts outer benefits of anti aging as well as promoting glowing skin. Being rich in beta carotene, it helps to promote vision as well as protect against cataracts. Together you can create a delicious soup full of health benefits that is super quick to make!
Creamy Carrot Bell Pepper Soup
4 carrots
2 yellow or red bell peppers (capsicum)
1/2 onion
3 dates
1 cup vegetable stock
1 cups water
1 TBS lemon juice
1 tsp cilantro powder
1/2 tsp Cumin
1/2 cup cashews (soaked for 6hrs)
1. Chop carrots, onion and bell peppers or capsicum into small pieces
2. Put into a pot with all other ingredients except for the cashews
3. Bring to boil and cook for 15 mins, turning the heat down to med
4. Put into the blender with the cashew and blend until desired consistency is required
* If you are not using liquid stock, you can add a cube of vegetable stock and a cup of water. The one I use is from Massel which can be purchased in most grocery stores, it is vegan and gluten free
* If you want a chunkier soup just blend it on a slightly lower speed and not as long, to get the creamy consistency I had it on for a min, and I have a thermomix which is very powerful
2. Put into a pot with all other ingredients except for the cashews
3. Bring to boil and cook for 15 mins, turning the heat down to med
4. Put into the blender with the cashew and blend until desired consistency is required
* If you are not using liquid stock, you can add a cube of vegetable stock and a cup of water. The one I use is from Massel which can be purchased in most grocery stores, it is vegan and gluten free
* If you want a chunkier soup just blend it on a slightly lower speed and not as long, to get the creamy consistency I had it on for a min, and I have a thermomix which is very powerful
