Golden Miso Sweet Potato Soup (Printable Version)

A warming fusion blend of sweet potatoes and miso paste creates a silky, aromatic bowl perfect for chilly evenings.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.3 pounds), peeled and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, chopped
05 - 3 cloves garlic, minced
06 - 1-inch piece fresh ginger, peeled and grated

→ Broth & Seasoning

07 - 5 cups low-sodium vegetable broth
08 - 2 tablespoons white or yellow miso paste
09 - 1 tablespoon soy sauce (gluten-free if needed)
10 - 1 teaspoon turmeric powder
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon sea salt (adjust to taste)

→ Finishing & Garnish

13 - 2 tablespoons olive oil or neutral oil
14 - 2 green onions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or parsley, chopped (optional)

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add the onion, celery, and carrots; sauté for 4-5 minutes until softened.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in turmeric and black pepper, then add the sweet potatoes. Cook for 2 minutes, stirring occasionally.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are very tender.
05 - In a small bowl, whisk together miso paste and 1/2 cup of hot soup broth until smooth, then stir this mixture back into the soup.
06 - Add soy sauce and salt; stir well. Simmer uncovered for 2 more minutes.
07 - For a creamy texture, use an immersion blender to partially puree the soup, leaving some chunks for heartiness (or blend half the soup in a blender and return to the pot).
08 - Taste and adjust seasoning as needed. Serve hot, garnished with green onions, sesame seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • The combination of sweet potatoes and miso creates this incredible depth you cant get from ordinary vegetable soups
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better, making it perfect for meal prep
02 -
  • Never boil miso directly, high heat destroys its beneficial enzymes and delicate flavor
  • Adding coconut milk transforms this into something almost dessert like
  • This soup freezes beautifully, just leave out the garnishes when storing
03 -
  • Taste your miso paste first, some brands are saltier than others
  • If the soup seems too thick, add more broth a quarter cup at a time
  • Let the soup rest for 5 minutes off heat before serving, flavors meld beautifully

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