Sweet Potato & Red Pepper Bisque Soup Recipe


Sweet Potato And Red Pepper Bisque


This sweet potato & red pepper bisque soup is probably one of my favorite soups.  I was surprised that such a tasty little recipe would show up in a meal plan for a cleanse.  Yet here I am, not even cleansing, and continuing to use this recipe.  Just goes to show you that healthy eating isn’t really that bad.  If you’re a huge sweet potato fan like me, this is perfect for you.

Sweet Potatoes contain almost twice the recommended daily allowance (RDA) of vitamin A, 42% of the RDA for vitamin c, and four times the RDA for beta carotene.


Sweet Potato & Red Pepper Bisque
(Makes 4 servings )


  • 2 c. purified water
  • 2 medium sweet potato (or yam), peeled, cubed
  • 2 jars roasted red bell peppers
  • 2 tsp. finely grated ginger root
  • 3 tsp. extra virgin olive oil
  • 4 tsp. chickpea miso paste, mixed with 2 Tbsp. hot water
  • 2 c. vegetable broth or water
  • Salt to taste
Bring water to a boil in a small saucepan over medium heat; add sweet potato.  Cook for 5-7 minutes. Drain and put into a blender.  Then add the remaining ingredients.  Blend until smooth.  If consistency is too thick, add more water.  Take mixture and put back in saucepan.  Heat soup over medium heat; cook, stirring frequently, for 4-5 minutes, or until hot.  Add salt and other seasonings if desired.
Photo source: http://cafejohnsonia.com/2015/09/roasted-red-pepper-and-sweet-potato-soup.html

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