Miso-Sweet Potato Coconut Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A creamy and comforting soup made with roasted sweet potatoes, aromatic spices, and a touch of miso for deep umami flavor, finished with a hint of coconut milk for a tropical twist. This Japanese soup recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs olive oil, onion, and garlic 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 tbsp olive oil
• 1 large (1 cup onion, finely diced)
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 3 tbsp white miso paste
• 1 tsp ground cumin
• 2 tbsp fresh cilantro, chopped (for garnish)

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, finely diced, and cook for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 2 garlic cloves, minced, and 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, to the pot. Cook for 5 minutes, stirring occasionally, until sweet potatoes begin to soften.
3. Step 3: Stir in 4 cups vegetable broth and bring to a simmer. Cover and cook for 15 minutes until sweet potatoes are very tender.
4. Step 4: Remove pot from heat and use an immersion blender to puree until smooth (or carefully transfer to a blender and blend until smooth).
5. Step 5: Return soup to pot and stir in 1 can (13.5 oz) coconut milk, 3 tbsp white miso paste, and 1 tsp ground cumin. Stir until miso dissolves completely.
6. Step 6: Return to low heat and simmer for 5 minutes, stirring occasionally (do not boil). Season with salt and pepper to taste. Garnish with 2 tbsp fresh cilantro, chopped, before serving.