Sweet Potato and Roasted Pepper Bisque - Ultimate Reset

So I don't think I've ever made any type of soup before that wasn't just dump and go in the crockpot (my FAVORITE kitchen accessory so I'm totally not knockin it!!) but this Sweet Potato & Roasted Pepper Bisque was AMAZING!!! It was thick and packed with flavor. Plus the generous portion size left me feeling very satisfied.

Another first for me was fire roasting the pepper!! I had a general idea of what to do but in order to not burn the house down my son and I decided to watch a quick YouTube video tutorial first!! Then we went right to work. Under his close supervision we perfectly charred the pepper on all sides, threw it in a glass bowl and he covered it with plastic wrap for about 15 minutes. This was totally a hit and something I look forward to having again in the cold months ahead!! Enjoy :)

Sweet Potato and Roasted Pepper Bisque
(Makes 1 serving)

1 Cup water
1 Medium sweet potato, 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, missed with 2 Tbsp hot water
1 cup vegetable broth (or water)
Bragg Liquid Aminos (or Himalayan Salt, to taste; optional)
Herbal seasoning blend (to taste. optional)

Bring water to a boil in a small saucepan over medium heat; add sweet potato, cook for 5-7 minutes. Drain. Set aside. Roast bell pepper on grill or gas stovetop. Turn frequently until skin is evenly charred. Place in medium bowl. Cover with a kitchen towel for 10 minutes. Peel skin under running water. Remove seeds. Chop into 1/2 inch cubes.

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 ad 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 to 5 minutes, or until hot. Add Bragg Liquid Aminos and seasoning blend if desired.