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Sweet Potato and Miso Soup
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4 from 6 votes

Sweet Potato Soup with Miso

This unique twist on sweet potato soup with miso is full exotic flavors and warming spices. A few specialty ingredients make this easy, comforting soup extra special.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup, Vegetarian
Servings: 4
Calories: 405kcal
Author: Jess Smith via Inquiring Chef

Ingredients

  • 1 Tbsp Cooking Oil (I use avocado or grapeseed oil)
  • 1 small White Onion, finely chopped (about ¾ cup chopped onion)
  • 2 cloves Garlic, chopped
  • 1 tsp grated Ginger (opt)
  • 1 ½ lbs Sweet Potatoes, peeled and chopped
  • 1 medium Apple (I used Honeycrisp), peeled and chopped
  • 1 ½ cups Light Coconut Milk (make sure to get unsweetened)
  • 1 ½ cups Vegetable Stock
  • 1 Tbsp White Miso Paste (see note)
  • 1 tsp Lemon Juice

For Topping:

  • 1 Tbsp Cooking Oil
  • 1 can Chickpeas / Garbanzo Beans, drained and rinsed
  • 2 tsp Togarashi (see note)
  • Chopped Cilantro or Green onions (optional)
  • Plain Greek Yogurt (optional)

Instructions

  • Heat a Dutch Oven over medium heat. Add 1 Tbsp oil and then onions. Saute onions, stirring constantly, until they are soft and golden brown, ~5 minutes. (Don’t rush this step; you want the onions to caramelize a bit which will add lots of flavor.)
  • Add garlic, ginger, and sweet potatoes and saute until garlic is fragrant, ~2 minutes.
  • Add sweet potatoes, apple, coconut milk, and stock. Bring to a simmer.
  • Cover the soup and simmer until the sweet potatoes are tender, 10 to 15 minutes.
  • Turn off the heat under the soup. Add miso and lemon juice to the soup. Use an immersion blender or standing blender to blend until smooth.
  • Taste the soup and add salt if needed. (Note: Miso paste is salty but how much can really vary. Tasting the soup will help you to know if it needs a pinch more salt for balance.)
  • If you want to top the soup with chickpeas, heat 1 Tbsp oil in a frying pan over medium heat. Add chickpeas and saute for 2 minutes to heat through. Add Togarashi and stir to coat the chickpeas in spice mix.
  • Serve soup with chickpeas, cilantro / green onions, and yogurt on top.

Notes

Miso paste is a fermented soy bean paste most often used in Japanese cooking. It gives the soup a rich, umami flavor. I can usually find miso paste in the refrigerated section of my regular grocery store near the yogurt or tofu.
Togarashi is a Japanese spice blend that adds a ton of flavor to the chickpeas used in the topping of this soup. If you can’t find it, add a pinch of red pepper flakes and some white sesame seeds to the chickpeas as they cook.

Nutrition

Serving: 1g | Calories: 405kcal | Carbohydrates: 61g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Sodium: 518mg | Fiber: 15g | Sugar: 9g