Send in by Jan van Niekerk
Sweet Potato Soup
2-3 Tablespoons olive oil
½ of one large yellow onion, sliced
3 cloves garlic, minced
1 Tablespoon yellow miso paste (optional)
5 cups vegetable broth
4 cups sweet potatoes, roughly chopped
2½ teaspoons sea salt
1 teaspoon white pepper
1 teaspoon ginger powder
¼ teaspoon cayenne
¼ teaspoon red chili flakes
1 cup whole coconut milk, canned
In a large pot, heat olive oil to medium. Add onions and sauté 5 minutes, until translucent and softened. Add garlic and sauté 2-3 minutes. Add miso and chili flakes and stir to combine.
Carefully pour broth into the pot and stir. Add sweet potatoes and seasonings – salt, pepper, ginger, and cayenne. Bring to a low boil, cover, and cook 20-25 minutes, stirring occasionally. It is finished when sweet potatoes are fork tender.
Remove the pot from the heat. If you’re using an immersion blender, just dip it into the pot and blend until smooth. If you’re transferring to a countertop blender, I recommend allowing the soup to cool quite a bit before blending.
Serve hot with a fresh sprinkle of black pepper
If you prefer a less-thick consistency, simply add more broth or coconut milk and blend again. I also recommend adding a bit more salt and pepper to taste if you add more liquid.