Roasted Sweet Potato Soup with Miso and Coconut

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.