Miso-Caramelized Sweet Potato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A velvety autumn soup with roasted sweet potatoes and umami-rich miso, finished with a hint of maple syrup. This soups (dairy-free) ready in about 55 minutes pairs peeled and cubed sweet potatoes, vegetable broth, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs peeled and cubed sweet potatoes
• 4 cups vegetable broth
• 3 tbsp white miso paste
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 medium diced onion
• 3 cloves minced garlic
• 1 tsp dried thyme

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs cubed sweet potatoes with 2 tbsp olive oil, 1 tsp dried thyme, and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25 minutes until fork-tender and caramelized around the edges.
2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add roasted sweet potatoes and 4 cups vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Remove from heat and blend until completely smooth using an immersion blender.
4. Step 4: Return soup to low heat. Stir in 3 tbsp white miso paste and 1 tbsp maple syrup until fully dissolved, then cook for 2 more minutes. Adjust seasoning with salt if needed.