It’s one of those recipes that warms you up from the inside out, and my whole family loves it—even the picky eaters
The sweet potatoes make it creamy without adding any cream, the miso gives it this amazing umami kick, and the fresh ginger? Total game-changer.
Perfect for chilly nights or anytime you need a nourishing bowl of something good.
💛 Why I Love This Recipe
I came up with this soup on a snowy day when we were all stuck inside and craving something comforting but healthy. It’s now one of our go-to meals on busy weeknights or when anyone’s feeling under the weather.
- It’s super easy, just chop and simmer!
- Kid-friendly (they love the creamy texture!)
- Dairy-free and vegan
- Great for meal prep or freezing
🛒 What You’ll Need
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ pounds sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- Salt, to taste
- Optional toppings: sliced green onions, a swirl of coconut milk, sesame seeds
👩🍳 Pro Tips
- Use white miso for a milder, slightly sweet flavor. Red miso can overpower the soup.
- Grate your ginger fresh—it really makes a difference!
- If your kids are picky about texture, blend the soup until super smooth.
- Add the miso after cooking—heat can kill the good probiotics.
- Want a creamier soup? Swirl in some coconut milk at the end.
🧰 Tools You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Blender (immersion or regular)
- Measuring cups and spoons
🔁 Substitutions & Variations
- No miso? Try a splash of soy sauce and a bit of tahini.
- Want more protein? Add silken tofu before blending.
- No fresh ginger? Use ½ teaspoon ground ginger.
- Extra flavor? Add a pinch of red pepper flakes while cooking the onions.
⏰ Make Ahead Tips
- You can chop all your veggies the night before.
- The soup tastes even better the next day—perfect for meal prep.
- Freezes well for up to 3 months.
👩🍳 How to Make Miso Ginger Sweet Potato Soup
1. Sauté onion, garlic, and ginger
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Cook until soft and fragrant, about 5 minutes.
2. Add sweet potatoes and broth
Add the cubed sweet potatoes and pour in the vegetable broth. Stir and bring to a boil, then reduce heat and simmer until sweet potatoes are fork-tender, about 20 minutes.
3. Blend the soup
Once the sweet potatoes are soft, turn off the heat. Carefully blend the soup until smooth using an immersion blender or in batches with a regular blender.
4. Stir in miso
Scoop a little soup into a small bowl and mix in the miso paste until dissolved. Stir that back into the pot. Taste and adjust salt if needed.
5. Serve and garnish
Ladle the soup into bowls and top with sliced green onions, a swirl of coconut milk, and a sprinkle of sesame seeds if you like.
🥡 Leftovers & Storage
- Store in the fridge for up to 5 days.
- Freeze for up to 3 months in airtight containers.
- Reheat on the stove or microwave—add a splash of water if it thickens.
🍽️ What to Serve Wit
- Crusty sourdough or garlic toast
- A light salad with sesame dressing
- Steamed edamame
- Rice crackers or seaweed snacks for the kids
❓ FAQ
Can I use a different type of potato?
Yup! But sweet potatoes give the best flavor and creaminess without cream.
Is this soup spicy?
Not at all—just warm from the ginger. You can add spice if you want!
Can I skip the blender?
You can, but it won’t be as smooth. For the creamy texture, blending is key.
💬 Let’s Wrap It Up
This soup is just one of those recipes that feels like a hug in a bowl. It’s simple, nourishing, and full of flavor—everything you want in a weeknight dinner or cozy weekend lunch. Give it a try, and let me know how it goes! I’d love to hear if your family loves it as much as mine does 💛
Drop a comment with your thoughts or any questions. Happy cooking! 🍠🍜