Roasted Miso Sweet Potato & Carrot Soup

Ingredients:

• 2 Japanese sweet potatoes (or regular sweet potatoes), peeled & chopped

• 3 carrots, peeled & chopped

• 1 onion, sliced

• 3 cloves garlic, peeled

• 1 tbsp white miso paste

• 1 tsp grated ginger

• 3 cups vegetable broth (or dashi for extra umami)

• 1/2 cup coconut milk (optional for extra creaminess)

• 1 tbsp olive oil or sesame oil

• Salt & pepper, to taste

Step by step:

1. Preheat oven to 400°F (if your oven has the roast setting, put on roast)

2. Toss sweet potatoes, carrots, onion, and garlic with olive oil, salt, and pepper.

3. Roast for 25–30 min until caramelized and soft.

4. Transfer roasted veggies to a blender or use an immersion blender in a pot.

5. Add broth, miso paste, and grated ginger. Blend until smooth and creamy.

6. Pour the soup back into a pot and heat on low.

7. Stir in coconut milk and let it warm up (don’t boil miso!).

8. Taste and adjust seasoning.

9. Top with fresh cracked pepper, greek yogurt, and thinly sliced green onion

10. Drizzle with a bit of sesame oil or extra coconut milk for that aesthetic finish.