Miso-Glazed Maple Carrot & Sweet Potato Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting, umami-rich soup with roasted carrots and sweet potatoes, sweetened with maple syrup and deepened with white miso paste. This Asian-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs sweet potatoes, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 15 min Cook: 35 min Serves 4 Asian-Inspired cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Peel and dice 2 cups sweet potatoes and 2 cups carrots into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, finely chop 1 medium onion and mince 3 garlic cloves. Heat a large pot over medium heat, add 1 tbsp olive oil, and sauté onion until translucent (5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Step 3: Add roasted carrots and sweet potatoes to the pot with 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes. Stir in 2 tbsp white miso paste (dissolved in 2 tbsp hot broth), 1 tbsp maple syrup, 1 tsp fresh thyme, and 1/4 tsp salt. Simmer gently for 5 minutes, stirring to dissolve miso.
  4. Step 4: Use an immersion blender to puree soup until completely smooth. Taste and adjust seasoning with additional salt or maple syrup if needed.

Related recipes