If you are looking for a delicious soup to add to the dinner menu tonight please check this one out. Sweet Potato and Roasted Red Pepper Soup was in our week two of the Beachbody Ultimate Reset. It was one of Mike’s favorites. We will be making this one all season 🙂
Sweet Potato and Roasted Red Pepper Soup ( serves 1 )
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 – You can usually find this at your health food store near the milk.
Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste) I like to use coconut aminos sometimes
Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stove top 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.
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.)
Place sweet potato, pepper, broth or water, ginger, oil, and miso in 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.
If you are following the 21 Day Fix Portion Control Eating Program the container equivalents would be : 1 yellow, 1/2 Green and 1 Tsp
7 g fat
1 g saturated fat
0 mg cholesterol
530 mg sodium
35 g carbohydrate
6 g fiber
3 g protein
509 mg potassium