Sweet Potato Soup with Miso and Ginger
makes about 2 quarts
1 large onion, chopped
4 cloves of garlic, minced
1 2-inch chunk fresh ginger, peeled and thinly sliced – about 1/4 cup
3 large sweet potatoes, about 2 1/2 pounds – peeled and cubed
3 tablespoons light miso
4 cups chicken or vegetable broth, or water
1 cup whole milk
Salt and pepper
Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don’t let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the milk and salt and pepper to taste. If it’s too thick, whisk in a little extra milk until you get the consistency you want.
I cooked it without milk, and it wasn’t the best. But after discussion with my father as to the cooking methods, I may have overheated the miso, since it is apparently a very sensitive food. Next time I will try adding the miso as soon as it reaches a simmer, and add about a half tablespoon more.
I will also be reducing the onion by half, and doubling the garlic, since the onion really overpowered everything else.
The one thing I should have done was to put the soup through the blender before serving, since the texture is a little off-putting visually, and the garlic and ginger didn’t mix well throughout.