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