Sunday, August 10, 2014

Sweet Potato and Roasted Red Pepper Bisque

1 cup 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. EVOO
2 tsp. miso paste, mixed with 2 Tbap. hot water
1 cup vegetable broth (or water)
Bragg Liquid Aminos (or Himalayan salt, to taste, optionl)


  1. Bring water to a boil in a small saucepan over medium heat; add sweet potato; cook for 5 to 7 minutes.  Drain.  Set aside. 
  2. Roast bell pepper on grill or gas stovetop. Turn frequently until skin is evenly charred.  Place in medium bowl.  Cover with kitchen towel fro 10 minutes.  Peel skin under running water.  Remove seeds.  Chop into 1/2 inch cubes.
  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. 
  4. Heat soup in a medium saucepan over medium heat; cook, stirring frequently, for 4 to 5 minutes, or until hot.  Add Bradd Liquid Aminos and seasoning blend if desired.