This creamy miso sweet potato carrot soup is the perfect cozy winter meal. Loaded with colorful veggies, sweet, savory and umami flavors, blended up until thick and creamy. To add a little crunch, everything’s topped off with this amazing (and addictive) sweet and salty toasted seed brittle. Dairy free, vegan, allergy friendly and full of simple, healthy ingredients, this miso sweet potato carrot soup comes together in less than half an hour, all in one pot!

So far, we’ve had a pretty mild winter, but this week we’re diving into single digits. Negative single digits. Yeah, I’m not a fan of the cold, but the only thing I look forward to in these months is eating big warm bowls of soup. I know everyone writes that in their little blog blurbs about soup, but its true! honestly the food is the only thing making me reconsider if I want to move to a warmer climate. Will warm soup still taste so delicious if I’m not constantly frozen to the bone? Will I just want a smoothie for every meal? If you can tell I’ve never lived somewhere that’s warm year round, so it’s all a big mystery.

Well, we’re all stick stuck at home so I’m enjoying my soup while I can. This creamy miso carrot sweet potato soup is definitely one of my favorites. It’s a delicious blend of asian flavors, with miso, soy sauce, ginger and lime juice. The sweet potato and carrot are naturally super thick and creamy, but I like to use a small amount of canned coconut milk which makes the soup richer and adds just a touch sweetness.

The best part about this soup may not even be the soup itself because these crunchy seeds are just SO GOOD. And super addictive too. Every time I make them I have to psych myself up not to eat them all right when they come out of the oven. They’re so simple too! Made with three types of seeds, a little oil, maple syrup and soy sauce, baked until golden brown. Let them cool for a few minutes and they turn into a sort of sweet and salty seed brittle that you can break into chunks. If you have any left over (unlikely) these seeds are also great on salads, grain bowls and avocado toast!

One last word of advice, don’t forget the lime juice! It’s added on right before serving, and adds so much to the soup. I’ve forgotten it before and just couldn’t figure out what the soup was missing. It’s amazing how a little acid can help bring out all those amazing flavors.

Want more cozy soup recipes? Try these

• Vegan Pinto Bea Tortilla Soup
• Chickpea Noodle Soup
• 30 Minute Gnocchi Minestrone Soup

Creamy Miso Sweet Potato Carrot Soup (Vegan)

Recipe by Elaine SkiadasCourse: Soup, Appetizer, DinnerCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

This miso sweet potato carrot soup is filled with colorful veggies, sweet and savory flavors, all topped off with an addictive crunchy seed brittle. Serve as a cozy winter meal or easy vegan appetizer.

Ingredients

• For the crunchy seeds

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 2 tbsp sesame seeds

• 2 tsp oil

• 2 tsp maple syrup

• 1 1/2 tsp soy sauce

• Flaky salt for finishing (optional)

• For the soup

• 1 large sweet potato, peeled and cut into 1 inch cubes

• 5 medium carrots, peeled and cut into 1 inch pieces

• 1 yellow onion, diced

• 1 1/2 inches ginger, grated

• 3 cups chicken or vegetable stock

• 1/2 cup canned coconut milk

• 3 tbsp miso

• 1 tbsp soy sauce

• 1 tsp salt

• Fresh lime juice and chopped cilantro for serving

Directions

• For the crunchy seeds
• Preheat the oven to 325° F and line a sheet pan or small broil pan with parchment
• Toss together seeds, oil, soy sauce and maple syrup. Spread across the sheet pan, using the back of a measuring cup to press the mixture into a thin, even sheet.
• Bake for 15-18 minutes or until the seeds are golden brown. It won’t harden right away, let cool for at least 15 minutes before breaking into chunks.
• For the soup
• In a large soup pot, sauté the onion until translucent then add in sweet potato, carrot and ginger. Cook over medium heat for 2-3 minutes more.
• Add in broth and bring to boil then slightly reduce the heat to a steady simmer. Cover and cook for 10-15 minutes or until the carrots and sweet potato has softened. The sweet potato will likely cook faster than the carrot, it’s ok if it begins to fall apart.
• Remove from heat and stir in the coconut milk, miso and soy sauce. Using an immersion blender (or other high speed blender) blend the soup until thick and creamy.
• Add salt plus more to taste and finish with fresh lime juice.and serve with crunchy seeds and chopped cilantro

Made this recipe? Tag wandering_chickpea on Instagram!