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-inspired soup recipe (vegan, gluten-free), ready in about 45 minutes, pairs sweet potatoes, kale, carrots 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 rice, quinoa, or a quick salad. 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 medium, peeled and diced 1/2-inch sweet potatoes
• 4 oz, stems removed and chopped kale
• 1 medium, diced 1/2-inch carrots
• 1/2 medium, diced onion
• 2 cloves, minced garlic
• 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.