Miso-Infused Sweet Potato and Kale Soup

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A deeply savory, plant-powered soup with roasted sweet potatoes, kale, and a touch of miso for umami depth. This Japanese soup recipe (vegan, gluten-free), ready in about 45 minutes, pairs sweet potatoes, kale, and carrots for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 medium sweet potatoes, peeled and diced 1/2-inch
• 4 oz kale, stems removed and chopped
• 1 medium carrots, diced 1/2-inch
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tsp sesame oil
• 2 tbsp toasted pumpkin seeds

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Instructions

1. Step 1: Toss diced sweet potatoes and carrots with 1 tsp sesame oil on a sheet pan. Roast at 400°F (200°C) for 20 minutes until tender and slightly caramelized.
2. Step 2: Heat 1 tsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft.
3. Step 3: Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4: Add roasted sweet potatoes, carrots, vegetable broth, and 1 cup of water. Simmer for 15 minutes.
5. Step 5: Stir in chopped kale and cook for 3 more minutes until wilted.
6. Step 6: Remove from heat and stir in miso paste until fully dissolved. Season with salt if needed.
7. Step 7: Serve hot, garnished with toasted pumpkin seeds.