Place all soup ingredients except the red pepper and sage leaves in a blender. Blend until creamy and smooth.
Add the red bell pepper and lightly blend until bell pepper is combined. Do not over-blend; you want small pieces of the beautiful bell pepper throughout your soup. Transfer to a tureen or large bowl. Wash blender container.
To make the cashew cream:
Add all ingredients for the cashew cream to the blender and blend until smooth.
Ladle the soup into serving bowls. Top with a teaspoon of cashew cream and one sage leaf.
Naked! Low Fat, Whole Food, Plant-Based, Vegan, Organic, Sustainable.
Diabetes, Cancer, Heart Disease, High Cholesterol, Weight Loss, Athletics, Optimum Health.
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants, Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-GMO, gluten-free, and plant-based ingredients.The Naked Food Seal of Approval stands for 100% Real Food!