Dishing Up the Dirt

Ginger Miso Sweet Potato Bisque

When life feels a little stressful and crazy there is nothing more soothing (or reassuring) than a piping hot bowl of creamy soup. If I’m being honest, things have been a wee bit stressful around the farm as we gear up for the season ahead and final touches on recipes are being tweaked for my cookbook. The deadline for the full manuscript is creeping up and I’m working my tail off to get things squared away. All I can say is thank god for soups like this when life feels slightly out of control! Soup is my go-to in the winter months when it’s dark, cold and it feels as if the sun will never shine again. This bright and flavorful bisque is just what the doctor ordered on a particularly dreary day here at the farm. Paired with wine and crusty bread and I’m good to go!

I hope you all enjoy this meal as much as we do. Grab a baguette of bread, pour some wine and dig in!

Ginger Miso Sweet Potato Bisque

Prep Time: 20 minutes    Cook Time: 40 minutes    Serves: 4-6

  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves of garlic minced
  • 1 1/2 pounds sweet potatoes--about 3 large ones, peeled and cut into 1/2 inch cubes
  • 2 Tablespoons fresh ginger, minced
  • 4 cups water + additional to thin if necessary
  • 3 1/2 Tablespoons white (or yellow) miso paste
  • 1/2 cup unsalted raw cashews, soaked in hot water for 30 minutes and drained
  • Salt and pepper to taste (optional)

Preparation

  1. Heat the oil over medium heat in a large stock pot. Add the onion and garlic and cook for about 5 minutes, or until they begin to soften up a bit. Stir in the sweet potato cubes and ginger. Continue to cook for about 5 minutes stirring often. Add the water and bring to a boil. Reduce heat and simmer until the sweet potatoes are fork tender, about 20 minutes. Remove from the heat and let the soup cool for about 5 minutes. Ladle the soup into a high speed blender (you may need to do this in batches) add the miso paste and cashews. Blend on the highest setting until creamy and smooth. About 3 minutes.
  2. Return the soup to the pot and keep on low heat for about 15 minutes to allow all the flavors to blend together. Taste test and adjust seasonings as needed. If the soup seems too thick add a touch more water. Season to taste with salt and pepper (if it's needed) garnish with parsley and serve with crusty bread and wine.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


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5 thoughts on “Ginger Miso Sweet Potato Bisque

  1. yum – sweet potato miso sounds like heaven. so pretty and creamy-looking, too!

  2. Stephanie says:

    I can’t wait til it’s soup season here (Australia), this is now number one on my things to cook list. 🙂

  3. Jeanette says:

    WOW – LOVE the color of this bisque – looks rich and a little thick – which i prefer – perfect with that baguette – yum

  4. cdpquilter50 says:

    Soup looks yummy; I put sweet potatoes on my shopping list for today. Question: are your napkins linen? I love their soft, rustic look.

  5. Claudia says:

    Miso and sweet potato…? Aaaah! I want!

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