Roasted Red Pepper and Sweet Potato Bisque

I have done a few rounds the 21 Day Ultimate Reset over the last few years and one recipe I always look forward to is the roasted red pepper and sweet potato bisque! It has become a staple in our house and especially great in the Fall. Nothing better than curling up with a hot filling soup!
Some of the recipe appears a little complex – the roasting process for example had you charring the red peppers and then soaking in water and peeling off the char. I have gotten into the habit of just cooking them in the oven and deseeding them (not removing the skin). I have also not used the miso paste as can be hard to find. It has always blended it up well and tastes Amazing!

Roasted Red Pepper and Sweet Potato Bisque (2 servings)
Ingredients

  • 2 Sweet Potato, Medium Size
  • 1/2 Red Bell Pepper
  • 2 Cups Vegetable Broth
  • 2 Tsp Grated Peeled Ginger Root
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 Tsp Miso Paste, Diluted in hot water (1/4 cup appx)
  • Bragg’s Liquid Aminos or Himalayan Sea Salt, to taste

Roasted Red Pepper and Sweet Potato Bisque Cooking Directions:
Peel the sweet potato and cut them into approximately 1″ cubes. Boil the sweet potato on the stove in water for 5 – 7 minutes, until fork tender, and strain and set aside.
Slice the bell pepper into 1/4 slices and flatten as best you can, then roast the bell pepper until it is charred – you can do this a few ways, the best is on a grill on high heat. You can also put it in the oven at 400 degrees for 15 – 20 minutes (keep an eye on it). I just put it skin-side down on a frying pan on medium-high heat for about 7 minutes, pressing it into the pan with a spatula to help char it.

Chop the pepper into 1″ size squares as well and set aside.
Peel the ginger and grate out 2 tsp. (can also use ground ginger)
Combine the sweet potato, the roasted pepper, vegetable broth (you can substitute water), ginger, oil, and miso paste blend into a food processor or blender. The bisque should be thick, but if it is too thick you can add some extra water or broth.
Pour back into pot on stove and heat on low, adding in salt or liquid aminos to taste. I have a Vitamix so do everything in it (it heats the soup).
Enjoy! Let me know how it came out for you.

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