Sweet Potato and Roasted Red Pepper Bisque
  • Cooking Time: 15 min
  • Servings: 1
  • Preparation Time: 15 min
  • 1 c water
  • 1 medium sweet potato (or yam), peeled, cubed
  • 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 2 Tbsp hot water
  • 1 cup vegetable broth (or water)
  • Coconut Aminos
  • Himalayan salt to taste
  • Herbal seasoning blend to taste
  1. Bring water to a boil in a small saucepan over medium heat; add sweet potato; cook for 5-7 minutes. Drain. Set aside.
  2. Roast bell peeper on grill or gas stovetop. Turn frequently until skin is evenly charred. Place in a medium bowl, cover with a kitchen towel for 10 minutes (or place in a zip lock bag). Peel skin under running water. Remove seeds. Chop into 1/2 inch cubes. You may opt to buy roasted red bell peppers. These work well also.
  3. Place sweet potato, 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 aminos and seasoning blend if desired
Very lite and yet a hardy and creamy soup. Perfect for Phase 3 of the Plant Paradox, also dairy free, gluten free, vegan, you name it!