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.
Servings: 4
Cost: $9.00
Equipment
- Dutch Oven or Large Saucepan
- Immersion Blender
Ingredients
- 1 Tablespoon Cooking Oil (I use avocado or grapeseed oil)
- 1 small White Onion, finely chopped (about ¾ cup chopped onion)
- 2 cloves Garlic, chopped
- 1 teaspoon grated Ginger optional
- 1 ½ pounds Sweet Potatoes, peeled and chopped
- 1 medium Apple, peeled and chopped (I used Honeycrisp)
- 1 ½ cups Light Coconut Milk (be sure to get unsweetened
- 1 ½ cups Vegetable Stock
- 1 Tablespoon White Miso Paste (see note)
- 1 teaspoon Lemon Juice
For Topping:
- 1 Tablespoon Cooking Oil
- 1 can Chickpeas / Garbanzo Beans, drained and rinsed
- 2 teaspoons Togarashi (see note)
- Chopped Cilantro or Green onions (optional)
- Plain Greek Yogurt (optional)
Instructions
- Heat a Dutch Oven over medium heat. Add 1 Tablespoon 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 Tablespoon 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