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Japanese Sweet Potato Soup

A simple, silky soup made with ginger miso butter roasted Japanese sweet potatoes.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10 servings
Author Olivia Lam

Ingredients

  • 5 Medium Japanese Sweet Potato (sliced in half lengthwise)
  • ½ Yellow Onion
  • 4 tbsp Unsalted Butter (melted)
  • 1 ½ tbsp White Miso Paste
  • 1 tsp Minced Ginger Paste
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ tbsp Kosher Salt
  • ½ tsp Black Pepper
  • 6 cups Vegetable Broth
  • ⅓ cup Maple Syrup
  • ¾ cup Heavy Cream
  • Toasted White and Black Sesame Seeds (for garnish)

Instructions

  • Preheat the oven to 400˚F. Line a large baking tray with foil. Place the sweet potatoes and onion, cut side up, onto the baking tray.
  • In a bowl, mix together the butter, white miso paste, ginger, cinnamon, nutmeg, salt, and pepper. Brush all of the sauce onto the sweet potatoes and onion. Bake it in the oven for 50-60 minutes until the sweet potatoes are fork tender. Set the vegetables aside until cool enough to touch.
  • Scoop the flesh out from the sweet potatoes or peel off the skins from the sweet potatoes. Discard the skins. Working in batches, add some of the sweet potatoes into a blender along with some of the vegetable broth. Blend until smooth then pour the soup into a pot. Continue to blend the remaining sweet potatoes and vegetable broth.
  • Heat the pot of soup over medium heat until it begins to gently bubble. Turn off the heat then mix in the maple syrup and heavy cream. Taste and adjust the seasoning if necessary. Ladle the soup into bowls. Garnish with an extra drizzle of heavy cream and a sprinkle of sesame seeds. Enjoy!