When local, organic peppers are in season, I love making raw red pepper soup. I absolutely love this raw food soup any time of the year. I made it the other night for our raw food retreat guests and it was a huge success. You can make this recipe without the spice or spice it up any way you like!
Raw Food Kitchen Essentials
For this raw red pepper soup, you’ll need a high powered blender. I personally use and recommend the Vitamix Blender. I wrote a comparison review on it that you can read here. A high-powered blender is one of the top 4 raw food kitchen tools I recommend stocking your kitchen with.
Raw Spicy Creamy Red Pepper Soup Recipe
In the Vitamix blender place:
- 1 whole coconut, flesh and water
- 5 cored red bell peppers (you can always add more if you want it to be more red-peppery!
- 1/2 cup of fresh spring water (again, with the liquid content, start with maybe 1/4 c of water, and work your way up. Some people may even like to add 2 or more cups of water for a more liquid soup, this really comes down to personal preference.)
- 1 cup nut, seed or coconut milk. If you want a really creamy soup you can skip the water and double the milk content.
- 1/2 to 1 cup soaked and rinsed sunflower seeds (can also use hemp seeds, pine nuts or even macadamia nuts for that creamy yummess 😉
- 2 t salt (update: I no longer use salt in my raw food recipes. I had no idea how salt was sabotaging my weight loss efforts. Want to know more? Download your free report on salt here)
- 1 t chipolte spice (you can also you chilli spice or cayenne spice. I recommend that you start off adding the spice slowly, and taste it periodically so you don’t overdo it with too much spice. Gradually increase spice to taste.)
- 1 t black pepper
- 1 t masala spice (or other indian spices that you may like)
- A dash of lemon or lime juice