Sweet Potato-Ginger-Miso Soup
Ingredients: (note – use organic whenever possible)
2 T sunflower seed oil
1 large yellow onion, chopped
2 inch piece of fresh ginger, minced
2 1/4 pounds sweet potatoes, peeled and cut into cubes
6 cups water
2 T mellow white miso paste
sea salt & freshly ground black pepper, to taste
optional topping: fresh chopped parsley or cilantro
Heat oil in a large soup pot over medium-high heat. Once hot, add onion and sauté until softened, approximately 5-7 minutes. Stir frequently to prevent onion from burning. Add ginger and continue to sauté for an additional minute.
Add sweet potatoes and water, bring to a boil. Cover partially, reduce heat and simmer until sweet potatoes are soft and tender, approximately 20 minutes. Remove lid and allow to cool slightly.
In batches, purée soup in a high-speed blender until smooth and creamy. Return soup to the pot and stir in miso paste. Gently warm the soup to blend the miso into the purée, but do not let the soup boil!
Taste for seasoning, adding sea salt and freshly ground black pepper, if desired.
Serve, topped with chopped fresh herbs.
recipe yields 4-5 generous bowls of soup
double recipe for more servings
leftovers keep well, chilled in a covered container, for 3 days; freeze for longer storage
use an immersion blender, if a high-speed blender is not available