Sweet Potato Turmeric Miso Soup Recipe

This is an amazing, nourishing soup that is so satiating. 

Sweet Potato Turmeric Miso Soup

The Recipe

  • 3 large sweet potatoes

  • 5 green onions thinly sliced

  • 2 Tbsp sesame oil (or coconut oil)

  • 1 x 5.5-ounce can unsweetened organic coconut milk

  • ¼ cup white miso

  • 1 tablespoon finely grated fresh turmeric or 1 teaspoon nubeleaf organic turmeric powder

  • Chili Flakes, to garnish

  • 1 tablespoon fresh lime juice (or substitute with nubeleaf lime juice powder)



Preheat oven to 450°F. Pierce the sweet potatoes several times with a fork or sharp knife. Roast until tender which will take approximately 35–45 minutes. Let cool, then scoop out flesh; discard skin.

Heat half the oil in a large sauce pan over medium heat.

Add half the turmeric and half the spring onions. Cook for 2 minutes.

Add the sweet potato flesh, coconut milk, and bring to a boil. Remove from heat.

Add miso, and blend until smooth. Add water or vegetable broth for desired consistency. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

Serve. Top with chili flakes and remaining green onions.

Note: Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.



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