Coconut Red Pepper Soup Submitted by Tommy - Raw Blend

This is fast becoming our favourite soup recipe to make here in the Raw Blend kitchen. It’s creamy, flavour rich and vegan friendly and we love that it’s served in a coconut shell. Happy Blending!


  • 2 cups water
  • 1 medium-large whole red capsicum (bell pepper) with stalk and seeds
  • 1 punnet cherry tomatoes
  • flesh of 1 young coconut or ½ cup coconut cream
  • small handful cashew nuts
  • 1 clove garlic with skin
  • 1/2 spring onion stalk
  • 2 sprigs fresh dill and 6 leaves fresh Basil
  • 1 Medjool date (pitted)
  • 1 Massel stock cube (chicken flavour)
  • salt & pepper to taste


  1. Put all the ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select speed 1, turn the machine on and quickly increase to the highest speed.
  3. Use tamper to effectively press the ingredients into the blades if required whilst processing.
  4. Blend for 5-6 minutes or until desired temperature is reached.
  5. Add optional chunky style ingredients and blend for 5-10 seconds on low speed.
  6. Stop the machine and serve.


  • Start with hot water to speed up the process, blend for only 1-2 minutes.
  • Raw Foodist like to only heat their soup to about 45 degrees so no enzymes are lost.

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  • Overall
Comments Rating 5 (1 review)

1 Review/Comment to “Coconut Red Pepper Soup”

  1. Yummo!


    I love this recipe! I lightly sautéed the spring onion beforehand though as I don’t like the strong taste of raw onion when blended in the Vitamix.

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