(makes 8 servings)
- 8 cups water
- 8 medium sweet potatoes (peeled & cubed)
- 2 medium red bell peppers
- 8 tsp ginger root
- 16 tsp miso paste (mixed with 16 tsp hot water)
- 8 cups vegetable broth
- some Himalayan salt to taste
- Bring water to a boil in a large saucepan over medium heat
- add sweet potato and cook until tender (about 10 minutes)
- drain in a colander and set aside
- roast red bell peppers on stove until charred on both sides and soft
- place in medium bowl and cover with a kitchen towel for 10 minutes
- peel skin under running water
- remove skin and seeds and chop 1/2 inch cubes
- place sweet potato, bell pepper, ginger, oil, miso and broth in a blender (I had to do about three different times as it would have been too much to do all at once). Blend until smooth
- heat all on stove in sauce pot until warm
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