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.
Servings: 6 People
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.
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To cook the sweet potatoes in an Aga, cook them in the centre of the roasting oven. Cook the chopped veg on the boiling plate then simmer the soup on the simmering plate.
Kept in the fridge, this soup will keep for 2-3 days. Make sure that the soup is piping hot before serving.
You might need more than the 600ml of stock as stated in the recipe. It depends on how thick you like your soup. I like to add in more when the soup is blitzing, to thin it out to the desired consistency.
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