SWEET POTATO & ROASTED RED PEPPER BISQUE
2 cups water
2 medium sweet potatoes (or yam), peeled, cubed
1 medium red bell pepper
2 tsp. finely grated ginger root
1 Tbsp. extra-virgin olive oil
2 cups vegetable broth (or water)
Herbal seasoning blend, to taste (optional) (I used Trader Joe’s 21 Seasonings Salute)
Pre-heat oven to 415 Fahrenheit. Spray a pan with olive oil and put red peppers in pan. Cook red peppers for 15 minutes.
Bring water to a boil in a small saucepan over medium heat; add sweet potato, cook for 5-7 minutes. Drain and set aside.
Place sweet potato, bell pepper, ginger, oil, and broth in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth. If consistency is too thick, add water. Heat soup in a medium sauce pan over medium heat; cook, stirring frequently for 4 to 5 minutes, or until hot. (makes 2 servings)