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Sweet Potato & Roasted Pepper Bisque




1 cup of water 


1 medium sweet potato


1/4 medium red bell pepper


1 tsp. finely grated ginger root


1-1/2 tsp extra virgin olive oil


2 tsp. miso paste, mixed with hot water


1 cup vegetable broth (or water)


Braggs Liquid Aminos (or Himalayan salt to taste)


Herbal seasoning blend (taste, optional)





Bring water to boil in a small saucepan over medium heat, add sweet potato, cook for 5-7 minutes. Drain. Set aside. Roast bell pepper on grill or gas stovetop. Turn frequently until skin is evenly charred. Place in medium bowl. Cover with a kitchen towel for 10 minutes. Peel skin under running water. Remove seeds. Chop into 1/2-inch cubes.


Place sweet potatoes, bell pepper, ginger, oil, miso, and broth in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth. If consistency is too thick, add water. Heat soup in a medium saucepan over medium heat, cook, stirring frequently, for 4-5 minutes, or until hot. Add Braggs Liquid Aminos and seasoning blend if desired.


Makes 1 Serving

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