Creamy sweet potatoes, spicy ginger, and sweet and salty miso all meet in this easy, delicious soup that we've been enjoying the last few days. Technically it's a braise - the potatoes are lightly fried with the onions, garlic and ginger until just beginning to brown then simmered in a covered pot with broth until tender. It's thick, creamy, and bright.
Sweet Potato Soup with Miso and Ginger
makes about 2 quarts
Olive oil 1 large onion, chopped 4 cloves of garlic, minced 1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup 3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed 3 tablespoons light miso 4 cups chicken or vegetable broth, or water 1 cup whole milk Salt and pepper
Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the milk and salt and pepper to taste. If it's too thick, whisk in a little extra milk until you get the consistency you want.