Sweet Potato and Roasted Red Pepper Bisque

Sweet Potato and Roasted Red Pepper Bisque

Ingredients:
1 sweet potato
1/4 red bell pepper
1 cup vegetable broth or water
1 1/2 tsp. olive oil
1 tsp. grated peeled ginger root
Bragg Liquid Aminos (to taste)

Directions:
Peel and cube sweet potato. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red pepper in the oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes until the skin is charred.

Place sweet potato, pepper, broth or water, olive oil, ginger root, and Bragg Liquid Aminos in blender. (If you want chunky soup, set aside some of the sweet potatoes and peppers.) Blend thoroughly, adding more liquid to achieve desired consistency. Transfer to a pot and gently heat on low until hot. Add salt, or seasoning if desired.

Note: I like to have leftovers so we used two large sweet potatoes and an entire red pepper so we could take it to lunch throughout the week.