Sweet Potato and Roasted Red Pepper Bisque

Super easy. And, another inspired by the Ultimate Reset.

2 medium sweet potatoes
1 red bell pepper, cored and halved
sea salt

2 tsp ginger root, minced
3 tsp olive oil
4 tsp miso paste
2 c veggie broth


Preheat oven to 375*

Rub sweet potatoes with olive oil and sea salt. Poke with a fork & bake for 35 minutes or so. 

10 minutes before potatoes are finished baking, place pepper in the oven to roast, directly on the rack.

Combine all ingredients in a soup pot. Puree using an immersion blender. (Or, place everything in a blender to puree.) 

Heat on low. Serve topped with fresh chives and plain Greek yogurt.


Serves 2.