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Miso Sweet Potato and Carrot Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Servings: 8 servings
Author: @forevermunchies
Ingredients
  • 1½ tbsp olive oil
  • 1 medium onion , diced
  • 4 cloves garlic , minced
  • 1½ tbsp fresh ginger , grated
  • 3 medium carrots , peeled and roughly chopped into ½ inch pieces
  • 3 medium sweet potatoes , peeled and roughly chopped into 1 inch pieces
  • 2½ tbsp miso paste , diluted in a few tablespoons of warm water
  • 4 cups unsalted chicken broth , must be unsalted as the miso is very salty
  • 1 cup water
  • 1½ cup milk or unsweetened soymilk
  • Salt and pepper
  • Squeeze of lemon juice
  • Minced parsley for garnish
Instructions
  1. Sauté onions in oil over medium heat in a 5L pot until soft. Add garlic and ginger and sauté for about 30 seconds or until fragrant. Add carrots and sweet potatoes to the pot, and cook additional 2 minutes, stirring frequently.
  2. Add diluted miso paste, chicken broth, and water, and bring to a boil over high heat. Cover, and simmer on low for 20 minutes until carrots and sweet potatoes are fork tender.
  3. Remove pot from heat and let cool slightly for 5 to10 minutes. Purée soup with a hand blender until completely smooth. Stir in milk, and reheat as desired. Season with salt and pepper to taste.
  4. Spoon soup into individual bowls, top with parsley and dash of lemon juice, and serve with fresh bread!