Sauté the aromatics: Heat the olive oil in a large pot over medium heat and gently cook the onion until soft and translucent. Add the crushed garlic and grated ginger, cooking for another minute until fragrant.
Simmer: Add the chopped sweet potatoes and water to the pot. Bring to a gentle simmer and cook for 20–30 minutes, or until the sweet potatoes are fork-tender.
Blend: Remove from the heat and blend the soup using a stick blender (or countertop blender) until completely smooth and velvety.
Stir in the miso: In a small cup, mix the miso paste with a few tablespoons of warm liquid from the pot until smooth. Stir this back into the main pot so it dissolves evenly.
Warm through: Pour in the coconut milk and stir gently over low heat until warmed through. Tip: Avoid bringing the soup to a boil once the miso and coconut milk are added to keep the delicate flavours intact.
Serve: Season with freshly ground black pepper, ladle into warm bowls, and garnish with chilli flakes or fresh coriander if desired.
A creamy, cosy soup with a gentle sweetness, warming spice, and a rich savoury depth.
📖 Want to learn why sweet potatoes are so great for your gut and energy? Read the full Sweet Potato Nourishment Note here.