Sweet Potato and Ginger Soup
Recipe type: Soup
Serves: 5
 
Ingredients
  • 1 tbsp. Olive oil
  • 1 Yellow Onion, chopped
  • 2 Cloves of Garlic, minced
  • ¼ c. Fresh Ginger, peeled and thinly sliced
  • 3 Large Sweet Potatoes, peeled and cubed
  • 1.5 tbsp. Red Miso
  • 4 c. Vegetable Broth
  • ¼ c. Lite Coconut Milk
  • 1 c. Water
  • Pepper to taste
  • Roasted Chicken (optional)
Instructions
  1. In a Dutch oven or deep pot, add the olive oil, garlic and onion and cook over medium high heat until fragrant and the onion starts to look translucent. Add the ginger and cook for 10-20 seconds, but do not let the onions and garlic brown.
  2. Next, add the sweet potato and miso and mix in with the rest of the mixture in the pot. Cook for a minute and then add the vegetable broth. Bring to a simmer and cover, continuing to cook on low heat for 25 minutes.
  3. Remove the pot from heat and let slightly cool. Using an immersion blender, puree the soup until there are no chunks left.*
  4. Return the pot to the heat and slowly mix in coconut milk and then water (you can add more water or lite coconut milk to reach the consistency that you like). Next, add pepper to taste and mix in.
  5. You can eat this soup vegetarian style as is, or with some roasted chicken (store bought or homemade) for added protein.
  6. Enjoy!
Notes
* If you do not have an immersion blender, you can use a regular blender to puree the soup
Nutrition Information
Serving size: 1 Calories: 147.5 Fat: 4g Saturated fat: 1.5 g Carbohydrates: 25.7 g Sugar: 3.9 g Sodium: 457.3 mg Fiber: 3.6 g Protein: 1.8 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/sweet-potato-and-ginger-soup/