Creamy Sweet Potato & Miso Soup
2 tbsp of butter or olive oil
2 sweet potatoes
1 large yellow onion
1/2-inch of sliced ginger root
1 crushed clove of garlic
Pinch of salt
4 cups of chicken stock, vegetable stock, or water
1 rounded tbsp of white miso and 2 tsp of rice vinegar
Add 2 tbsp of butter or olive oil to a pan over medium-high heat.
Cook 2 peeled and chopped sweet potatoes, 1 peeled and chopped pear, 1 large chopped yellow onion, 1/2-inch of sliced ginger root, 1 crushed clove of garlic, and salt until everything starts to soften – about 5 minutes.
Add chicken stock, vegetable stock, or water to cover the vegetables, about 4 cups. Bring everything to a boil, and then lower to a simmer; cook until the vegetables are tender.
Turn off the heat and stir in 1 rounded tbsp of white miso and 2 tsp of rice vinegar. Puree the soup with a blender or an immersion blender until smooth and silky. Season to taste.
If you’re using a blender, make sure to cool the soup first and only fill your blender 2/3 full when blending; using a tea towel or an oven mitt, gently but firmly secure the lid to the blender with your hand when blending.