Sweet Potato & Roasted Red Pepper Bisque

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In my second week of the Ultimate Reset we came across this recipe and loved it! There are some soups or bisque recipes out there that are pretty good, but I have to tell you this Bisque is the bomb. It was so easy and the creamy taste was almost gourmet…no it was gourmet. When your toddlers and your husband are fighting over the left overs you know it’s a go to recipe!

I’ve included the recipe for one serving, just multiply the ingredients for the number of guests you are preparing this meal for.

 

Ingredients

  • 1 sweet potato (aka garnet yam)20170214_174822
  • ¼ red bell pepper
  • 1 cup water
  • 1 tsp. finely grated peeled ginger root
  • 1½ tsp. extra virgin olive oil
  • 2 tsp. miso paste, diluted in 1 tsp. hot water
  • Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

 

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside.

20170214_180526Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred. Make sure not to prematurely take off the stove like I did…oops! Made it hard to peel.20170214_180531

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot.

Taste your mix. If you feel necessary add tamari or aminos bragg, himalayan salt, and seasoning.

For a complete meal enjoy with a side of Baked Asparagus with almonds and garlic!