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.