Miso-Sweet Potato Coconut Soup
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-inspired soups (vegetarian, gluten-free) ready in about 40 minutes pairs olive oil, large (1 cup, finely diced) onion, minced garlic 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.
Ingredients
- 2 tbsp olive oil
- 1 large (1 cup, finely diced) onion
- 2 cloves, minced garlic
- 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 3 tbsp white miso paste
- 1 tsp ground cumin
- 2 tbsp, chopped (for garnish) fresh cilantro
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Sweet Potato Coconut Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Sweet Potato Coconut Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Miso-Sweet Potato Coconut Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Sweet Potato Coconut Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Sweet Potato Coconut Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
