Roasted Sweet Potato and Miso Soup

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenRoasted Sweet Potato and Miso Soup
Skill Level
Preparation Time 60 minutes Total Time 80 minutes
Servings 4 Cost Per Serving $1.50
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3 mediumSweet Potato
1/2 cupDried Red Lentils
1 tbspGinger, grated
1 cloveGarlic, grated
2 tbspMiso Paste
2 tbspGrape Seed Oil (or any veg based oil)
3 cupsVeg or Chicken Stock (or you can use water too)
To TasteSea Salt
Soup Topper Options
Chili Pepper, thinly sliced
Dried Nori Seaweed, thinly sliced
Pumpkin Seeds
Lime Juice


  1. Preheat the oven to 400 F.
  2. Wash your sweet potato really well, place on a baking sheet lined with aluminum foil or parchment paper. Bake for about 45 minutes or until soft to touch. Set aside to cool.
  3. In a medium soup pot over medium heat, add oil. Add garlic and ginger, cook 1 minute until lightly toasted, don’t burn. Add miso paste. Remove skin from sweet potato and add the flesh to the pot.
  4. Pour in your liquid (stock/water) and lentils. Bring up to a boil, cover with a lid and reduce heat to low. Simmer for about 20 minutes.
  5. Carefully puree until smooth, season to taste. Add optional toppers.


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