Sweet Potato Soup with Miso

This sweet potato soup with miso is full of exotic flavors and warming spices. A few specialty ingredients make this easy, comforting soup extra special.

It would be an understatement to say that we were ready for Fall. Even though it’s cold, I savor soup season as long as possible because my kids can always get on board with a smooth soup, and it’s an easy way to add some extra nutrition to our lunches. This version hits a sweet spot for all of us. It’s naturally creamy and rich which the kids love. It also has some added flavors and optional spices that keep it interesting enough for the adults. A win all around.

• 1 Tablespoon Cooking Oil (I use avocado or grapeseed oil)
• 1 small White Onion, finely chopped (about ¾ cup chopped onion)
• 2 cloves Garlic, chopped
• 1 teaspoon grated Ginger optional
• 1 ½ pounds Sweet Potatoes, peeled and chopped
• 1 medium Apple, peeled and chopped (I used Honeycrisp)
• 1 ½ cups Light Coconut Milk (be sure to get unsweetened)
• 1 ½ cups Vegetable Stock
• 1 Tablespoon White Miso Paste
• 1 teaspoon Lemon Juice

• 1 Tablespoon Cooking Oil
• 1 can Chickpeas / Garbanzo Beans, drained and rinsed
• 2 teaspoons Togarashi
• Chopped Cilantro or Green onions (optional)
• Plain Greek Yogurt (optional)