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Small Batch Sweet Potato Miso Soup

A bowl of sweet potato miso soup garnished with fresh cilantro sits on a beige cloth, with pepper and salt shakers in the background.
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A small batch sweet potato miso soup that’s naturally creamy and packed with savory miso flavor. 

Ingredients

Units
  • 1 1/2 lbs Sweet Potato (about 2-3 large), cubed
  • 1 medium Yellow Onion
  • 2 stalks Celery
  • 2 large Carrots
  • 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)
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper

Instructions

  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.

Notes

  • The smaller you cut the sweet potatoes, the faster they will cook.
  • Invest in an immersion blender for recipes like this!

Find it online: https://www.thesolospoon.com/small-batch-sweet-potato-miso-soup/