Sweet Potato and Roasted Red Pepper Bisque


Sweet Potato and Roasted Red pepper Bisque

Prep Time: 30 minutes

Cook Time: 15 minutes

We are not huge fans of Sweet Potatoes but this soup was really good, the entire family enjoyed it!!


  • 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. extra-virgin olive oil
  • 1 cup vegetable broth (or water)
  • Bragg Liquid Aminos (or Himalayan salt, to taste; optional)
  • Herbal seasoning blend (to taste; optional)


  1. Bring water to a boil in a small saucepan over medium heat
  2. Add sweet potato; cook for 5 to 7 min. Drain. Set aside.
  3. Roast bell pepper on grill or gas stove-top. Turn frequently until skin is evenly charred.
  4. Place roasted bell pepper in a medium bowl, cover with a kitchen towel for 10 minutes.
  5. Peel skin under running water, remove seeds, chop into 1/2 inch cubes.
  6. Place sweet potato, bell pepper, ginger, oil, and broth in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel.
  7. Blend until smooth, if consistency is too thick, add water.
  8. Heat soup in a medium saucepan over medium heat; cook, stirring frequently for 4-5 min, or until hot.
  9. Add Bragg Liquid Aminos and seasoning blend if desired and enjoy!


Although this says it makes 1 serving, the two of us were able to split it up amongst ourselves and there was plenty with some left over.


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