Recipe: Sweet Potato Soup with Miso and Ginger

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.

(Image: Faith Durand)

Re-edited from post originally published on March 20, 2007

Per serving, based on 6 servings. (% daily value)
Calories
275
Fat
3.9 g (6%)
Saturated
1.4 g (7%)
Carbs
50.9 g (17%)
Fiber
6.6 g (26.4%)
Sugars
14.1 g
Protein
9.7 g (19.4%)
Cholesterol
8.9 mg (3%)
Sodium
676.6 mg (28.2%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.