Miso Sweet Potato Soup
Savor the depth of this miso soup, a powerhouse of nutrients. Sweet potatoes contribute a natural sweetness, while miso paste adds a savory umami kick.
Servings: servings
Calories: 483kcal
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.
Serving: 1servingCalories: 483kcalCarbohydrates: 79gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 2398mgPotassium: 1227mgFiber: 12gSugar: 18gVitamin A: 48934IUVitamin C: 8mgCalcium: 120mgIron: 3mg
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