Creamy sweet potatoes, spicy ginger, and sweet and salty miso all meet in this easy, delicious soup that my family has been enjoying the last few days. When I first served it, my husband had a hard time pinning down the flavors — we both thought it tasted fruity, although I knew there was no apple or orange in the recipe. It's thick, creamy, bright, and an excellent use for leftover sweet potatoes. A yogurt drizzle adds a tangy touch and more warming spice.
This soup makes an easy weeknight meal all on its own, especially if you already have a few leftover roasted sweet potatoes in the fridge. For a more complete meal, add a side salad or bulk it up with some chickpeas.
Sweet Potato Soup with Miso and Ginger
Serves 4 to 6, makes about 8 cups
For the soup:
1 large yellow onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and thinly sliced, about 1/4 cup
3 cups mashed sweet potato (from about 3 roasted sweet potatoes)
3 tablespoons light miso
4 cups chicken or vegetable broth
1/2 cup whole milk
Salt and pepper
For the spiced yogurt drizzle:
1/2 cup whole milk yogurt
1/2 teaspoon garam masala
1/2 tablespoon maple syrup
Cook the onion and garlic in the olive oil over medium heat 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. Add the sweet potato mash and miso, and continue cooking until the puree is warmed.
Add the broth to the pan and stir to combine. Bring to a simmer, then cover, turn the heat to low, and let the soup cook for about 5 minutes to bring the flavors together. Remove from heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the milk. Salt and pepper to taste. If the soup is too thick, whisk in a little extra milk until you get the consistency you want.
Whisk together the yogurt, garam masala, and maple syrup. Drizzle over the sweet potato soup to garnish.
- In addition to the spiced yogurt, I like to garnish this soup with kale chips (recipe here) and roasted chickpeas (recipe here).
This post has been updated. Originally published March 2007.