This Miso Sweet Potato Soup is made with a rich blend of sweet potatoes, miso paste, and a variety of vegetables, creating a deliciously satisfying flavor profile. The addition of miso not only adds depth to the soup but also provides beneficial probiotics for gut health.
Want more easy soup recipes? Try cooking my Ginger Noodle Soup, Lemongrass Soup, or this easy Sour Cabbage Soup.
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What is Miso Sweet Potato Soup?
Miso Sweet Potato Soup is a tasty and healthy soup that combines sweet potatoes' natural sweetness with miso paste's savory depth. The soup is also made with a variety of fresh vegetables, such as onions, carrots, and celery, that are cooked together to create a tasty, balanced broth.
Miso, a fermented soybean paste, adds umami and probiotics to this soup, making it both delicious and nutritious. It's a simple yet filling soup for anyone looking for wholesome, vegan options. Give this a try!
Benefits of Sweet Potatoes
- Packed with vitamins (A, C), potassium, and manganese.
- Promotes digestion and provides a sense of fullness.
- Fights oxidative stress for overall health.
- Low glycemic index supports stable blood sugar levels.
- Vitamin A content contributes to a robust immune system.
- Contains compounds that help reduce inflammation.
- Beta-carotene converts to vitamin A for healthy vision.
- Potassium and fiber aid in heart health.
Substitution
- Miso Paste: Experiment with different types such as red or brown miso for varied flavor profiles.
- Vegetable Broth: Swap with a homemade version or use a low-sodium alternative.
- Neutral Oil: Canola or grapeseed oil make excellent substitutes for a neutral flavor.
- Vegetables: Feel free to customize with your favorite veggies – zucchini, bell peppers, or kale work well.
- Ground Ginger: Fresh ginger can be used for a more intense and aromatic kick.
Storage
- In the Fridge: Allow the soup to cool completely before transferring it to airtight containers. Stored properly, it can last for up to 4-5 days.
- In the Freezer: Portion the soup into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months for a quick and convenient meal option.
- On the Counter: While the soup can be kept at room temperature for a short period, it's advisable to refrigerate or freeze for longer shelf life.
Ingredients
Listed below are all the ingredients you will need:
- sweet potato
- yellow onion
- celery
- carrots
- garlic
- neutral oil
- ground ginger
- vegetable broth
- miso paste (white or yellow)
- coarse salt
- ground black pepper
Instructions
To prepare the Miso Sweet Potato Soup, start by peeling and cubing the sweet potatoes. The smaller you cut them, the faster they'll cook. Next, mince the cloves garlic and celery:
Peel and dice the carrot. Finely dice the onion to add a burst of flavor:
In a large, heavy-bottomed pot, heat the oil over medium heat. Add the diced onion, celery, carrot, and minced garlic.
Stir regularly for 5 minutes until the onion becomes translucent, creating a fragrant base for your soup:
Introduce the cubed sweet potatoes, ground ginger, and vegetable broth along with 1 cup of water.
Cover the pot and let the mixture boil then simmer over medium-low heat for 30-40 minutes until all the vegetables reach a delightful level of softness:
Once the vegetables are tender, add the miso paste, salt, and pepper, infusing the soup with savory richness.
Remove the pot from the heat, and using an immersion blender, pulse everything until you achieve a smooth consistency. Alternatively, if using a regular blender, allow the mixture to cool slightly before blending:
Taste the soup and adjust the salt to your preference. Transfer sweet potato miso soup to a bowl. Enjoy!
Frequently Asked Questions
Miso Sweet Potato Soup
Ingredients
- 1 ½ pounds / 675g sweet potato (about 2-3 large) cubed
- 1 medium / 175g yellow onion
- 2 stalks / 100g celery
- 2 large / 175g carrots
- 2 cloves / 10g garlic
- 2 tablespoons / 30ml neutral oil
- 2 teaspoons / 4g ground ginger
- 3 cups / 710ml vegetable broth
- 4 tablespoons / 60g miso paste (white or yellow)
- ½ teaspoon / 3g coarse salt
- 1 teaspoon / 2g ground black pepper
Instructions
- Peel and cube the sweet potato. The smaller you cut them the faster they will cook.
- Dice the onion and celery finely. Peel and dice the carrot. Peel and mince the garlic.
- In a large, heavy bottomed pot, heat the oil over medium heat.
- Add the onion, celery, carrot, and garlic. Cook for 5 minutes, stirring regularly, until the onion starts to get translucent.
- Add the sweet potato, ground ginger, and broth plus 1 cup/240ml water.
- Cover and cook over medium-low heat for 30-40 minutes until all the vegetables are extremely soft.
- Add the miso paste, salt, and pepper.
- Remove from the heat and use an immersion blender to pulse everything until smooth. Alternatively, allow to cool slightly and then use a regular blender.
- Taste and adjust the salt to preference.
Watch The Recipe Video!
Jackie says
Excited to try this I love sweet potatoes and I'm always looking for new ways to eat it!
Lainey says
Hi Jackie. Thank you for checking out this recipe. I'm excited for you to try this. Please share a photo in my FB or IG when you do. Happy cooking!