Tuesday, March 23, 2010

Sweet Potato Soup with White Miso

1 medium sized onion
2 large sweet potatoes
3 tbls olive oil
Slice of fresh ginger
3 1/2 cups water
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp coriander
½ tsp orange rind
¼ tsp black pepper
¼ tsp ground cloves
2 tbls white miso

Chop onion and cut sweet potatoes into smaller pieces. In a soup pot, heat olive oil and sauté the onion. Add ginger, sweet potato and 2 cups of water. Simmer for 15 minutes or until sweet potato is tender. Add 1 cup of cold water and seasonings. Mix in the food processor until you get smooth cream soup. Dissolve miso in ½ cup of warm water and add it to the soup. Simmer for 3 more minutes. Serve the soup hot and garnish it with a slice of orange and chopped fresh herbs.

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