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
- Peel and cube the sweet potato. Set aside.
- Dice the onion and celery finely. Peel and dice the carrot. Peel and mince the garlic. Set aside.
- 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.
- 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.
- Taste and adjust the seasonings to your preference.
Tip: The smaller you cut the sweet potatoes, the faster they will cook.