Roasted Sweet Potato and Miso Soup

HomeClinics & ProgramsELLICSR KitchenRoasted Sweet Potato and Miso Soup

Skill Level	Easy

Preparation Time	60 minutes	Total Time	80 minutes
Servings	4	Cost Per Serving	$1.50

3 medium	Sweet Potato
1/2 cup	Dried Red Lentils
1 tbsp	Ginger, grated
1 clove	Garlic, grated
2 tbsp	Miso Paste
2 tbsp	Grape Seed Oil (or any veg based oil)
3 cups	Veg or Chicken Stock (or you can use water too)
To Taste	Sea Salt

Soup Topper Options

	Chili Pepper, thinly sliced
	Dried Nori Seaweed, thinly sliced
	Pumpkin Seeds
	Lime Juice
	Yogurt

Preheat the oven to 400 F.
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.
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.
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.
Carefully puree until smooth, season to taste. Add optional toppers.

PDF of NFT for Sweet Potato Miso Soup recipe

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