Roasted Red Pepper and Sweet Potato Bisque
/Originally posted March 2015, Updated July 2020
Have you ever made a recipe for someone to ask, “is this one of your healthy recipes?”
Yeah, me too. Unfortunately that can be one of the pitfalls of trying new healthy recipes. They just don’t taste quite as good. This is not one of those recipes.
In fact, this is one of my most requested recipes, but I have a huge secret! It's actually from The Ultimate Reset... the food in that program is SO GOOD! I was shocked! I tried the reset because at the time I was feeling really off and I was hoping it would improve some of my digestive issues, and let’s be honest, I was curious about the physical results as well(see mine below). However I figured a “cleanse” meal plan, especially one that was 1/3 Vegetarion and 1/3 Vegan, would be blah. I was pleasently surpised that was not the case!
While I still make several of these recipes from the Reset, this soup is one of my favorites. Not only is it delicious, but it’s good hot or cold. Seriously. When I’m not doing the Reset I do tend to tweak the recipe a bit every time, however, I posted the original recipe below (It's pretty much amazing). Make it! You won't be sad about it!
Notes: This recipe is only one full serving, however it doubles really well and could also be used as a yummy side dish!
You can do this in any blender, but using an immersion blender is much less messy- life changer!
Roasted Red Pepper and Sweet Potato Bisque
SERVES 1
1 sweet 1 sweet potato (aka garnet yam)
¼ red bell pepper
1 cup vegetable broth or water
1 tsp. finely grated peeled ginger root
1½ tsp. extra virgin olive oil
2 tsp. miso paste, diluted in 1 tsp. hot water
Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)
Directions:
1. Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.
2. Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)
3. Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender or large pot if you have an immersion blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired.
Nutrition:
Calories: 220 Fat 7g Saturated Fat 1g Cholesterol: 0mg Sodium: 530 mg Carbohydrate: 35 g Fiber: 6g Protein: 3 g Potassium: 509 mg
I did the Ultimate Reset back in 2013 when it first came out and to keep things real, these are my acual unfiltered pictures. Excuse the terrible quality. Phones weren’t as good back then ;)
BONUS RESOURCES
FRICKin Good Life Recipes (Easy, delicous recipes only. And most of them are quick as well!)
Weight Loss vs Body Fat Loss
P.S. You’re on the Wrong Diet