Sweet Potato and Carrot Miso Soup | PC.ca

Sweet Potato and Carrot Miso Soup

Sweet potato and carrot miso soup topped with slivers of green onions. served in a bowl. large pot of soup beside the small bowl and a ladel placed inside it.

Sweet Potato and Carrot Miso Soup

The mighty soybean gives many products, from edamame and soybeans through tofu and tempeh to soy sau...

The mighty soybean gives many products, from edamame and soybeans through tofu and tempeh to soy sauce and the soybean paste called miso. All miso is high in protein, vitamins and minerals. We used sweet white miso, also called shiromiso, in this vegan soup. Serve with bread and a handful of roasted chickpeas to make it a meal.

  • Level: Intermediate
  • Preparation: 25 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: American, Canadian, Asian, Vegetarian
  • Season: Spring
  • Course: Side
  • Main Ingredient: Vegetables

  • Calories

    120 cal

  • Total Carbohydrate

    22 g

  • Dietary Fibre

    4 g

  • Protein

    3 g

  • Sodium

    560 mg

Sweet Potato and Carrot Miso Soup

Sweet potato and carrot miso soup topped with slivers of green onions. served in a bowl. large pot of soup beside the small bowl and a ladel placed inside it.

  • Calories

    120 cal

  • Total Carbohydrate

    22 g

  • Dietary Fibre

    4 g

  • Protein

    3 g

  • Sodium

    560 mg

How to make

Ingredients

  • 1 tbsp (15 mL) 

    PC® 100% Pure First-Pressed Canola Oil

  • 3, sliced in coins

    Medium Carrots

  • 1

    Large onion, roughly chopped

  • 1, peeled and sliced in coins

    Sweet Potato

  • 4, peeled

    Garlic Cloves

  • 2 cups (500 mL)

    PC® Organics Vegetable Broth

  • 1/4 cup (50 mL)

    White Miso Paste

  • 1/4 tsp (1 mL)

    Salt

  • 2 tsp (10 mL)

    Sesame Oil

How to make

  • Step 1

    Heat oil in large saucepan over medium heat. Cook carrots, onion, sweet potato and garlic for 5 to 6 minutes, stirring often, or until slightly softened. Pour in broth and 3 cups (750 mL) water; bring to a boil. Reduce heat to medium-low; cover and simmer for 10 to 13 minutes or until vegetables are very soft.

  • Step 2

    Stir in miso and salt; continue to cook for 2 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; drizzle in sesame oil. To serve, garnish with finely chopped green onion and additional sesame oil, if desired.

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