Roasted Sweet Potato & Miso Soup
Smooth & creamy, this roasted sweet potato & miso soup is a great Winter warmer! Best served with a slice of fresh bread.
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It’s soup season, so we’re kicking things off with a creamy roasted sweet potato & miso soup! This is packed full of veggies, garlic, fresh ginger, miso, coconut milk & chicken stock. Perfect for when the weather starts to turn cold…
This is the first soup to hit the blog but won’t be the last! If you’ve got a flavour that you’d like to see a recipe for, let us know in the comments at the bottom of this page!
What Is Miso?
Miso is a paste made from fermented soy beans & is predominantly used in Japanese cooking. The process of making miso, involves ferementing soy beans with rice or barley & a type of fungus called Koji. Don’t let this put you off though! Using miso is a great way to add unami flavour to a variety of different dishes.
Ingredients Used For Roasted Sweet Potato Soup
You don’t need a lot of ingredients to make a really good soup. It’s all about using fresh veg, herbs & a good stock. To make a super creamy soup, you’ll also want to add in some coconut milk which also adds a touch of sweetness.
Sweet Potatoes
The main ingredient. For extra flavour, we are roasting the sweet potatoes until soft before adding them to the soup.
White Miso
Adding miso to our soup, adds a rich unami flavour. It’s sweet, salty & tangy. We’re using white miso as appose to red because it is slightly less salty & has a more subtle flavour.
For the best flavour, the miso needs adding in at the very end (just before we blitz the soup).
Onion, Carrots & Garlic
Roughly chopped onions, carrots & garlic are used as the base for our soup. Frying them first adds extra flavour & so does leaving the carrots unpeeled.
Fresh Ginger
This adds a gentle kick to the soup. If you’d prefer a stronger ginger flavour, feel free to use a bigger piece than what is stated in the recipe.
Coconut Milk
Coconut milk adds creaminess & a touch of sweetness to this recipe. You’ll need a 400ml tin & make sure to save 50ml to serve on top of the soup.
Chicken Stock
For this recipe, you can either use homemade stock or a stock cube dissolved in water. It will taste great either way.
I have gone with chicken stock for this recipe which does mean that it’s not vegetarian but does give the soup a stronger roasted flavour. If you did want to make this soup vegetarian, feel free to use veg stock instead.
How To Make Roasted Sweet Potato & Miso Soup
Step 1 – Roast The Sweet Potatoes
The first step is to roast the sweet potatoes in the oven. To do this, cut them in half & score the flesh with a sharp knife. Drizzle over some veg oil & season with salt and pepper then roast them until soft. These will take around 30-45 minutes.
Step 2 – Chop The Veg
Whilst the potatoes are roasting, we can get on with the soup. First, we need to roughly chop onions, carrots, garlic & ginger. As this soup will be blitzed up, the veg can be roughly chopped.
Step 3 – Cooking The Soup
Next, it’s time to start cooking the soup. To do this, stick a large saucepan over a medium heat, pour in some veg oil then add in the chopped veg, bay leaves & thyme.
Cook this until soft then add in coconut milk & chicken (or veg) stock. We then bring the soup to a simmer & cook until everything is nice & soft.
Over a gentle heat, this will take around 25 minutes. At this point the sweet potatoes should also be cooked & cooled enough to handle.
Step 4 – Adding Sweet Potato & Miso
Once everything is nice & soft, we scoop the sweet potato out of the skins & add to the soup. We then mash the potato up slightly with a spatula & cook for another 5 minutes. If the soup is looking a little thick at this point, thin it out with some more stock.
Next, we take the soup off the heat then stir in two teaspoons of white miso paste. We now need to taste the soup to check the seasoning, adding in more salt & pepper if necessary.
Step 5 – Blitzing The Soup
The final step is to blitz the soup in a jug blender until smooth. If you need to adjust the consistency, we can add in some more stock whilst blitzing. This is also another chance to check the seasoning.
Step 6 – Serving
Once blitzed, the soup can be served straight away or cooled down & stored in the fridge for up to 3 days. To serve, warm the soup up, portion into bowls & top with coconut milk, toasted black sesame seeds & a crack of black pepper.
What To Serve With Soup
We’re topping this soup with a drizzle of coconut milk & some toasted black sesame seeds. The soup is great served just like this but would also go well with fresh bread, croutons or even half a sandwich!
Soup Tips & Tricks
- Make your own stock or use a high quality stock cube dissolved in boiling water.
- Use a jug blender for the smoothest soups.
- Don’t peel the carrots. There’s flavour in the skin (make sure they’re clean)!
- Season the soup throughout the cooking process.
Equipment Used
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More Lunch Recipes
- Hazelnut Pesto Pasta Salad
- Beer Battered Fish Sandwich
- Salami & Gherkin Cheese Toasties
- Hummus, Roasted Chickpeas & Hazelnut Dukkah
- Lamb Kofta Scotch Egg
- The Ultimate BLT
If you have enjoyed this recipe, it would mean a lot if you could leave a review & rating!
Roasted Sweet Potato & Miso Soup
Equipment
- Large Saucepan
- Baking Tray
- Jug Blender
Ingredients
The Soup
- 500 g Sweet Potatoes Roughly 2 Large Potatoes
- 3 tbsp Vegetable Oil
- 2 Large White Onions Peeled
- 3 Carrots
- 4 Cloves Garlic
- 1" Piece Fresh Ginger Peeled
- 1 Bay Leaf
- 10 Sprigs Thyme
- 350 ml Coconut Milk
- 600 ml Chicken Stock
- 2 tsp White Miso
To Serve
- 50 ml Coconut Milk
- 2 tsp Black Sesame Seeds Toasted
Instructions
- Preheat an oven to 200°c/180°c (390°f/355°f).
- Cut the sweet potatoes in half, score the flesh then drizzle over a tbsp of veg oil & season with salt & pepper. Place onto a baking tray & roast until soft, this will take around 30-45 minutes.
- Whilst the potatoes are cooking, roughly chop the onion, carrot, garlic & ginger (don't worry about peeling the carrot!).
- Next, place a large saucepan over a medium heat & add in 2 tbsp of veg oil. Once hot, add in the chopped up veg, bay leaf & thyme.
- Season with salt & pepper then cook the veg until is has started to soften, 5-10 minutes. Make sure to stir the pan regularly to stop the veg from catching.
- Next, pour in the coconut milk & chicken stock. Bring to a simmer then cook gently until all of the veg is nice & soft. This will take around 25 minutes, by which point the sweet potatoes should be cooked & cool enough to handle.
- Once the veg is cooked, spoon the potato flesh out of the skins & add into the soup (the skins can be discarded). Mash the sweet potato into the soup with a spatula then cook for a further 5 minutes. If the soup's looking a little thick, thin it out with some more stock.
- Remove the soup from the heat then stir in the miso.
- Transfer the soup to a blender (you'll probably need to do this in batches) & blitz until smooth, adding more stock & seasoning if necessary.
- Pour the soup into bowls & top with a drizzle of coconut milk, a sprinkling of sesame seeds & some freshly cracked black pepper.
