Cozy Up with Miso-Maple Sweet Potato Soup

Мethod of preparation

1. Preheat your oven to 400°F (200°C). Spread the chopped sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and caramelized. Set aside. 2. In a large pot, heat remaining olive oil over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and ginger, cooking for another 2 minutes until fragrant. 3. Pour in the vegetable broth and bring to a simmer. Add the roasted sweet potatoes and let everything cook together for about 10 minutes. 4. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot. 5. Reduce the heat to low, then stir in the miso paste and maple syrup. Cook, stirring occasionally, until the miso is fully dissolved into the soup. 6. Slowly add the coconut milk, stirring to combine. Allow the soup to gently simmer for an additional 5 minutes. Taste and adjust salt and pepper if needed. 7. Ladle the soup into bowls, garnish with chopped scallions, and serve warm. Enjoy the unique blend of savory, sweet, and umami flavors in every spoonful!