Ginger & Miso, Sweet Potato Soup
Serves 4 to 6, makes about 8 cups
For the soup:
1 TBSP Olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 32 ounce container of Trader Joe’s Miso Ginger Broth
3 cups cubed sweet potato (from about 3 roasted sweet potatoes)
1 14oz Light Coconut Milk.
Salt and pepper
For the spiced yogurt drizzle:
1/2 cup nonfat milk yogurt
1/2 teaspoon garam masala
1/2 tablespoon maple syrup or honey
Preheat oven to 400 degrees. Roast the potatoes for 20-25 minutes until soft. In a medium stock pot, cook the onion and garlic in the olive oil over medium heat until soft and translucent. Add the miso ginger broth. Let simmer till the broth is heated. Add sweet potato and stir to combine. Bring to a simmer, then cover, turn the heat to low, and let the soup cook for about 5 minutes to bring the flavors together. Remove from heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the coconut milk. Salt and pepper to taste. If the soup is too thick, whisk in a little extra milk until you get the consistency you want.
Whisk together the yogurt, garam masala, and maple syrup. You may need to add some water. Drizzle over the sweet potato soup to garnish. Serve with Spicy Crunchy Chickpeas. (Recipe Below)
Spicy Crunchy Chickpeas Recipe
about 2 cups
1 15 ounce can organic chickpeas
1 tablespoon of olive oil
1 tablespoon chunky sea salt
2 teaspoons spice like garam masala
Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.
Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don’t burn.
Take out and toss to taste with salt and spices