Carrot Red Pepper Soup & Cashew Cream


Yesterday my son and I were HUNGRY but had a pretty bad selection of fresh food to eat. I figured either we skip lunch and make a trek to the grocery store OR we get creative. 

So...creative I got!

I found the following in the fridge:

red pepper 

carrot juice (fresh that I had in fridge) 

a jalapeno that I had forgotten about

some fresh ginger root 

2 lemons

1/2 an avocado 

So, I put the carrot juice and red bell pepper and avocado in the Cuisinart and blended it up. Added nama shoyu, a little sea salt, just a dash of lemon, 1 clove garlic, small piece of ginger and 1/2 a jalapeno. Blended until very smooth. 

Then I strained out any leftover pepper or ginger chunks with a strainer. 

After that I put the rest of the lemons in my blender with white miso, cashews, nutritional yeast and nama shoyu. I blended until smooth. Adding water to thin it out. THEN, I strained that as well. 

I poured a little of the cream on top of the soup - and there you have it! A wonderful lunch that everybody loved.