If you are a soup fan than you will love this recipe. It is a thick and slightly spicy bisque that is perfect as a main course or to compliment a main dish. It can also be made vegan. I like to make a full batch and use it for multiple lunches or dinners throughout the week. Ingredients: 3 large yams, peeled, cubed 2 Red Bell Peppers 1 Tbsp. Grated Ginger 1 Tbsp. Chopped Garlic 2 Tbsp. Miso paste 1/2 Tbsp. Italian Seasoning 2 Tbsp. Extra Virgin Olive Oil 4-6 cups Chicken Broth (Veggie Broth if Vegan) Bragg Liquid Aminos (to taste, optional) (Makes 6 servings) Lets Get started: Peel yams and cut into medium sized cubes while bringing water to a boil in a large pot over medium heat. Once boiling, add yams and cook for 15 minutes or until yams are soft. Drain and set aside.Cut Bell Peppers into 2 inch pieces. Add EVOO to grill skillet and roast red bell peppers. Turn frequently until skin is evenly charred. You can also grill the red bell peppers on the BBQ whole and then cut into 2 inch pieces if you prefer to cook outdoors.Place drained yams into food processor (I used my Vitamix). Add freshly grated ginger root, garlic, miso paste, and Italian Seasoning on top of the yams. Lastly, add the roasted red peppers to the vitamix.Top off with chicken broth until the broth fills the space in the vitamix and covers the red peppers. Cover and start blending at this point while continuing to add chicken broth until the bisque is the right consistency. It should be thick but thin enough for the processor to blend it thoroughly. Once blended you can taste and add liquid aminos until you get the desired flavor. I add about 4 Tbsp of liquid aminos. Once you love the flavor, VOILA!!!!! Your meal is ready to be served.