Roasted Sweet Potato Soup with Miso and Coconut

Name: Roasted Sweet Potato Soup with Miso and Coconut
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American, Asian
Ingredients: 2 large sweet potatoes, skin on, roasted until soft; 2 Tbs butter; 1 small yellow onion, diced; 1 large piece ginger, skinned and chopped; 2 cloves garlic, minced; 1/4 bunch cilantro stems; 1/4 cup light miso; 1 can coconut milk; 3 cups stock; 1 tbs paprika; salt and pepper to taste; 2 Tbs yogurt; squeeze lemon; 1/4 bun cilantro leaves, chopped; Toasted Pumpkin seeds

1 step

Prep:1hCook:35min

Rich and nutty miso blends with creamy coconut milk and big chunks of roasted sweet potato for this absolute banger.

Updated at: Thu, 17 Aug 2023 02:48:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories425.8 kcal (21%)

Total Fat27.6 g (39%)

Carbs40.7 g (16%)

Sugars13.1 g (15%)

Protein11.6 g (23%)

Sodium1385.7 mg (69%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For Soup

2sweet potatoes

large, skin on, roasted until soft

2 Tbsbutter

1yellow onion

small, diced

1 pieceginger

large, skinned and chopped

2cloves garlic

minced

0.25 bunchcilantro stems

¼ cuplight miso

1can coconut milk

3 cupsstock

1 Tbspaprika

For Garnish

2 Tbsyogurt

lemon

squeeze

0.25 bunchcilantro leaves

chopped

toasted pumpkin seeds

Instructions

Step 1

-Prick the sweet potatoes with a knife and roast at 350* until soft and tender, but not totally mush. You want them to have enough structure to be able to dice them into large chunks and finish cooking in the soup. -Saute the onion, garlic and ginger on medium heat in a large pot with the butter until the veggies are slightly browned and softened--about 5 minutes--then add the miso paste and paprika and cook for one minute. -Add the coconut milk, stock and cilantro stems to the pot and stir well. -When the sweet potatoes are finished roasting, allow to cool for a bit then peel off the skin and cut into large chunks, about 1-2 inches, and place into soup. -Cook on low heat until the sweet potatoes begin to break down a bit and the soup because thick. -While the soup cooks, mix the yogurt, lemon and cilantro together and reserve to garnish the soup along with the pepitas. -When the soup is a consistency you like, serve it immediately with a large dollop of the yogurt and sprinkle of pepitas.