Sweet Potato Soup with Miso and Ginger
Creamy sweet potatoes, spicy ginger, and sweet and salty miso all meet in this easy, delicious soup that my family has been enjoying the last few days. When I first served it, my husband had a hard time pinning down the flavors — we both thought it tasted fruity, although I knew there was no apple or orange in the recipe. It's thick, creamy, bright, and an excellent use for leftover sweet potatoes. A yogurt drizzle adds a tangy touch and more warming spice. This soup makes an easy weeknight meal all on its own, especially if you already have a few leftover roasted sweet potatoes in the fridge. For a more complete meal, add a side salad or bulk it up with some chickpeas. Sweet Potato Soup with Miso and Ginger For the soup: Olive oil 1 large yellow onion, chopped 4 cloves garlic, minced 1 (2-inch) piece fresh ginger, peeled and thinly sliced, about 1/4 cup 3 cups mashed sweet potato (from about 3 roasted sweet potatoes) 3 tablespoons light miso 4 cups chicken or ve...