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Sweet Potato Miso Soup

for Lauri David's Cookbook, "Family Cooks."

This soup is quick and easy to make and every single ingredient in it is especially healthy for you. Sweet and savory and silky, top it with toasted quinoa and it will be crunchy, too. It’s a sunny bowl of beautiful contrasts!

You Need:

Olive oil, for the pot
1 small onion, chopped
1 thumb-size (a big thumb) piece of fresh ginger,
peeled and minced
2 garlic cloves, minced
1 medium sweet potato, peeled and cubed
(about 3 cups)
6 cups water
4 tablespoons yellow miso paste
A pinch of cayenne pepper (optional)

To Make:

Heat up a soup pot over medium-high heat. Drizzle in enough olive oil to cover the bottom. Add the onion and cook until it softens, about 5 minutes. Add the ginger and garlic and cook until
fragrant, about 1 minute. Add the sweet potato and water, cover and simmer until the vegetables are completely tender, about 20 minutes.

Add the miso to the soup. Using an immersion blender or standard blender (working in batches and filling the blender only half full to avoid a soup explosion), puree the soup until smooth.
Taste and adjust with miso and cayenne pepper (if using).

Pour the soup into bowls. Enjoy the sunshine.


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