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Title: Sunny Carrot Cashew Soup

3 - large carrots, peeled and cut in chunks
2 C water
1 - sweet apple cored and cut into chunks
1/2 - yellow bell pepper, cut into chunks
1/2 C orange juice
1/2 C cashews
2 T onion, chopped
0 - salt to taste
2 T beets, finely diced or 2 T diced red bell pepper

Combine everything in the blender. Process on low speed for a few seconds, then switch to high speed and blend for a minute until fairly smooth.

From Nut Gourmet
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Title: African Peanut Soup

2 lbs. ripe Roma tomatoes, chopped
2 - onions, chopped
6 - cloves garlic, chopped
2 T olive oil
5 C water
1 - can tomato sauce (8 oz.)
1/2 C fresh mint leaves, minced
1 T chili powder
2 t ground cumin
1 3/4 t salt
1/8 t crushed red pepper flakes
2 C finely chopped Swiss chard or spinach
3/4 C chunky peanut butter
1/4 C crushed roasted peanuts

Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes, or until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.

Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper flakes and simmer for 10-12 minutes.

Add the Swiss chard and peanut butter and cook 3-4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.

Spoon into bowls and garnish with the remaining mint leaves and the crushed peanuts.

From Nut Gourmet
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Title: Coconut Soup

1 T peanut oil
3 - shallots, minced
2 C mushrooms, thinly sliced
3 C vegetable stock
1 1/2 T fresh ginger, grated
2 T soy sauce
1 T light brown sugar or other sweetener
1 t Asian chli paste
1 - 14 oz. can coconut milk
6 oz. extra-firm tofu, in 1/4 inch dice
1 - lime, zest and juice
2 T lemon juice
1 T fresh cilantro, chopped

Heat the peanut oil in a large pot over medium heat. Add the shallots and cook, stirring, until tender, about 5 minutes. Add the mushrooms and cook, stirring, for 3 minutes. Stir in the stock, ginger, tamari, brown sugar, and chili paste and bring to a boil. reduce the heat to low and simmer for 2-3 minutes, stirring to dissolve the sugar.

Stir in the coconut milk, tofu, lime zest and juice, and lemon juice and simmer until the flavors have blended and the soup is hot, about 5 minutes.

From Vegan Planet
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Title: Cucumber Soup

1 - clove garlic, peeled
1 t salt
2 - large cucumbers, peeled, seeded, and chopped
2 C vegetable stock
1 - 14 oz. can coconut milk
2 T fresh lime juice
1 T fresh cilantro, minced

Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Taste and adjust the seasonings.

Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.

From Vegan Planet
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Title: Barley Soup with Red Peppers

2 T olive oil
12 oz. fresh mushrooms, sliced
1 - medium onion, chopped
2 - large cloves garlic, finely chopped
3 C vegetable stock
1 - jar roasted red bell peppers, drained and chopped (12 oz.)
1/2 C barley
1 t dried ground sage
1/8 t cayenne
0 - salt and pepper to taste

In a mediums tockpot, heat the oil over medium-low heat. Add the mushrooms and onion and cook, stirring often, until lightly browned, about 15 minutes, adding the garlic the last few minutes of cooking.

Add the broth, roasted peppers, barley, sage, cayenne, salt, and black pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times, until the barley is tender, about 25 minutes.

From Vegan Italiano
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