Creamy Miso Sweet Potato Carrot Soup with Crunchy Seed Brittle Recipe
This creamy miso sweet potato carrot soup is a comforting and flavorful dish that combines roasted sweet potatoes with sautéed vegetables in a savory miso broth. Finished with a splash of lemon juice and garnished with fresh cilantro, this soup is perfect for a cozy meal and offers a delicious balance of sweetness, umami, and a hint of spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and chopped (about 6 cups)
- 1 tablespoon avocado oil
- 2 teaspoons maple syrup
- ½ teaspoon salt
Sautéed Vegetables and Soup Base
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1 onion, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons grated ginger
- 4 cups vegetable broth
- ¼ cup white miso paste
- ¼ teaspoon smoked paprika
- ½ lemon, juiced
- 2 cups water (for thinning soup)
- Fresh cilantro for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to prepare for roasting the sweet potatoes.
- Prep the sweet potatoes: In a bowl, toss the peeled and chopped sweet potatoes with 1 tablespoon of avocado oil, maple syrup, and ½ teaspoon of salt until evenly coated.
- Roast the sweet potatoes: Spread the sweet potatoes on a baking sheet in a single layer and bake for 30 minutes or until edges are brown and caramelized, stirring once halfway through if needed.
- Start sautéing veggies: While sweet potatoes roast, heat the remaining 1 tablespoon avocado oil in a large pot over medium-high heat.
- Sauté aromatics: Add diced onion, celery, carrots, minced garlic, and grated ginger to the pot. Cook for about 8 minutes, stirring frequently until veggies soften and become fragrant.
- Simmer the soup base: Stir in vegetable broth, white miso paste, smoked paprika, and the remaining ½ teaspoon salt. Bring to a gentle simmer and cook on medium heat for 20 minutes to develop flavor.
- Combine roasted sweet potatoes: Once roasted, add the sweet potatoes to the pot along with 2 cups of water to loosen the soup consistency.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer in batches to an upright blender until the soup reaches a smooth, creamy texture. Return to pot if using upright blender.
- Finish with lemon juice: Stir in the juice from half a lemon to brighten the flavors.
- Serve: Ladle soup into bowls, garnish with fresh cilantro, and enjoy warm.
Notes
- You can adjust the miso paste quantity to taste if you prefer a stronger or milder umami flavor.
- For a thicker soup, reduce the added water or broth to your preferred consistency.
- Substitute avocado oil with olive oil or other neutral oils if unavailable.
- Leftovers keep well refrigerated for up to 3 days and freeze beautifully for up to 2 months.
- Add crunchy seed brittle or toasted seeds for texture contrast if desired.