Sweet Potato Turmeric Miso Soup Recipe
This is an amazing, nourishing soup that is so satiating.
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.