Creamy Miso Sweet Potato Carrot Soup with Crunchy Seed Brittle

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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.