This soup is pure comfort in a bowl.
It’s warm, creamy, a little sweet, and has just the right kick from the ginger and miso.
When the weather cools down, this is the soup I reach for—it’s soothing and still packed with flavor.
Why I Love This Recipe
I started making this soup when I had leftover miso paste in the fridge and needed something warm and simple. It became a favorite fast. It’s one of those soups that tastes like it’s been simmering all day, but it comes together quick.
- The sweet potatoes make it creamy without needing dairy
- Miso adds deep umami flavor with barely any effort
- Fresh ginger wakes everything up
- It’s a one-pot recipe—easy cleanup
- It tastes even better the next day
Servings and Time
Servings: 4
Total Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1.5 pounds sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk (plus more for topping)
- Optional toppings: chopped scallions, sesame seeds, extra coconut milk drizzle
Pro Tips
- Use white miso for a mellow, slightly sweet flavor. Red miso will be too strong.
- Don’t boil the miso—stir it in at the end so it keeps its flavor and health benefits
- Cut the sweet potatoes small so they cook faster
- A good immersion blender makes this super easy to puree right in the pot
- Add a swirl of coconut milk or a handful of scallions before serving for that extra touch
Tools You’ll Need
- Cutting board
- Sharp knife
- Vegetable peeler
- Wooden spoon
- Medium to large pot
- Immersion blender or regular blender
- Serving bowls
Substitutions and Variations
- Swap sweet potatoes for butternut squash or carrots
- Add a dash of chili flakes for heat
- Use low-sodium broth and adjust salt to taste
- Top with crispy tofu for extra protein
- Try adding cooked lentils for more texture
Make Ahead Tips
- You can peel and dice the sweet potatoes 1–2 days in advance and store them in water in the fridge
- The whole soup can be made ahead and stored for up to 4 days in the fridge
- Freezes well—just leave off the toppings until serving
How to Make Cozy Miso Ginger Sweet Potato Soup
Step 1: Sauté Onion, Garlic, and Ginger
Heat 1 tablespoon olive oil in a pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. Sauté for 3–4 minutes until the onion is soft and fragrant.
Step 2: Add Sweet Potatoes and Broth
Add 1.5 pounds of peeled, diced sweet potatoes and pour in 4 cups of vegetable broth. Stir and bring to a boil.
Step 3: Simmer Until Soft
Lower the heat and simmer for 15–18 minutes, or until the sweet potatoes are completely tender and easy to mash with a spoon.
Step 4: Blend the Soup
Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully blend in batches, then return to the pot.
Step 5: Add Miso and Coconut Milk
Turn off the heat. Stir in 2 tablespoons white miso paste and 1/2 cup full-fat coconut milk. Mix until fully combined and smooth.
Step 6: Season and Serve
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust if needed. Serve hot with toppings.
Macros Information (Per Serving – Approximate)
- Calories: 290
- Protein: 4g
- Fat: 14g
- Carbs: 35g
- Fiber: 5g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally starchy, which gives the soup its thick, creamy body without any dairy. Miso is packed with glutamates, which bring a deep savory umami flavor. Coconut milk adds healthy fats and richness while balancing the brightness of the ginger.
Common Mistakes
- Boiling the miso—it kills flavor and beneficial enzymes
- Cutting sweet potatoes too big—slows cooking and uneven texture
- Skipping the blending step—it makes a huge difference in mouthfeel
- Not salting after blending—flavors need balancing at the end
What to Serve With
- Crusty sourdough or flatbread
- Steamed jasmine rice or brown rice
- A crisp salad with citrus vinaigrette
- Roasted chickpeas for crunch
FAQ
Can I freeze this soup?
Yes, it freezes really well. Just don’t add toppings until after reheating.
Is this spicy?
Nope, but you can add red pepper flakes or sriracha if you like heat.
Can I use red miso?
It’ll be too strong here. Stick with white miso for balance.
Can I make this oil-free?
Yes! Just sauté the aromatics in a splash of water or broth instead.
Final Thoughts
This cozy miso ginger sweet potato soup is one of those recipes you’ll want to come back to whenever you need something nourishing and simple. It’s full of flavor, comes together easily, and tastes like a warm hug. If you give it a try, leave a comment and let me know how it turned out!