Sweet Potato Red Pepper Soup

I had this on Day 9 and Day 10 of the Ultimate Reset and it made my meal! Thick, but light, with fresh, grated, ginger giving this soup a bit of zest! So easy to make.
This soup is gluten free, dairy free, egg free, paleo, and vegan.
I hope you enjoy it!

Serves 1

INGREDIENTS

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)

PREPARATION

1. Peel and cube sweet potatoes. (I left the skins on for the sake of time). 
2. Cook in boiling water until tender. Drain and set aside. 
3. 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.
4. Put pepper in bowl and cover with towel for 10 minutes to steam. (I skipped this step, again, because of time). 
5. 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.)
6. 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. 
7. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. 

NUTRITION

220 calories
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

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