I started to cook with purple sweet potatoes a few years ago. surprisingly I never bothered buying them when I saw them in the grocery stores, you see I was not a big fan of sweet potatoes until then, savory vegetables just don’t seem right, however it’s kinda grown on me now, i still find them too sweet and carby for a vegetable, but I’ll eat them.
This soup with fresh Asian flavors it really something else. Its creamy without the cream, smooth, and bursting with salty umami of miso, subtle lemony scent of lemograss and punchy ginger. Perfect to soothe your bones on a cold afternoon.
INGREDIENTS
For the soup:
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- 1 tablespoon Olive oil
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- 1 large yellow onion, chopped
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- 4 cloves
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- garlic, minced
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- 1 (2-inch) piece fresh ginger, peeled and thinly sliced, about 1/4 cup
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- 3 roasted and chopped sweet potatoes, about 3 medium sweet potatoes roasted
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- 3 tablespoons light white miso, organic preferably
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- 2 Lemongrass sticks, white portion only, chopped
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- 4 cups chicken or vegetable broth
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- 1/2 cup plant milk, I like macadamia or oatly milk
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- Warm a large soup pot add the oil and sauté the onion and garlic over medium heat until soft and translucent.
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- Add the ginger and Fry until the ginger is fragrant, but don’t let the onions and garlic brown. Add the chopped roasted sweet potato continue cooking until the potatoes are warmed.
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- Add the broth to the pan and stir to combine. Bring to a simmer, then cover, turn the heat to low, and let the soup cook for about 5 minutes to bring the flavors together. Remove from heat add the miso and puree in a blender or with an immersion blender.
- Return to the heat and warm, add and stir in the milk, salt and pepper to taste. If the soup is too thick, whisk in a little extra milk until you get the consistency you want.
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