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A bowl of carrot soup with parsley on top.

Small Batch Sweet Potato Miso Soup

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  • Author: The Solo Spoon
  • Prep Time: 10 minutes
  • Additional Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-6
  • Category: Dinner
  • Method: Stovetop
  • Diet: Vegan


This Sweet Potato Miso Soup is vegan and uses just a few ingredients but the flavors are very comforting, mixing a lot of savory, naturally sweet, and umami undertones for a very simple but delicious soup to add to your fall rotation. This small batch soup makes 4 servings as a main and about 6 as a side.


  • 1 1/2 lbs Sweet Potato (about 2-3 large), cubed >> 675 grams
  • 1 medium Yellow Onion >> 175 grams
  • 2 stalks Celery >> 100 grams
  • 2 large Carrots >> 175 grams
  • 2 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 teaspoons Ground Ginger
  • 2 teaspoons Garlic Powder
  • 4 cups Vegetable Broth
  • 4 tablespoons Miso Paste (White or Yellow) >> 60 grams
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper


  1. Peel and cube the sweet potato. Set aside.
  2. Dice the onion and celery finely. Peel and dice the carrot. Peel and mince the garlic. Set aside.
  3. In a large, heavy-bottomed pot, heat the oil over medium heat.
  4. Add the onion, celery, carrot, and garlic. Cook for 5 minutes, stirring regularly until the onion starts to get translucent.
  5. Add the sweet potato, ground ginger, and broth.
  6. Cover and cook over medium-low heat for 30-40 minutes until all the vegetables are extremely soft.
  7. Add the miso paste, salt, and pepper.
  8. Remove from the heat and use an immersion blender to pulse everything until smooth.
  9. Taste and adjust the seasonings to your preference.


Tip: The smaller you cut the sweet potatoes, the faster they will cook.