Sweet Potato, Miso and Ginger Soup
A creamy sweet potato soup laced with white miso and ginger, served with a silky cream and spiced roasted chickpeas.
Ingredients
| 2 с.л./tbsp | olive oil |
| 1 малко парче/small knob | butter |
| 1 бр./whole | onion, thinly sliced |
| 1 бр./whole | large carrot, thinly sliced |
| 600 г/g | sweet potato |
| 2 с.л./tbsp | grated fresh ginger |
| 3 бр./cloves | garlic cloves, crushed |
| 5 чаши/cups | chicken or vegetable stock |
| 2 с.л./tbsp | white miso paste |
| на вкус/to taste | sea salt |
| 1/3 чаша/cup | cream (to serve) |
| 2 ч.л./tsp | lime juice |
| 1 ч.л./tsp | soy sauce |
| 1/2 ч.л./tsp | honey |
| 2 стръка/onions | spring onions, finely sliced |
| 400 г/g | tinned chickpeas (to roast) |
| 1 с.л./tbsp | sesame oil |
| 1 ч.л./tsp | wasabi paste or powder |
| 1 ч.л. от всеки/tsp each | white and black sesame seeds |
| 1 с.л./tbsp | vegetable oil |
Instructions
- Heat the oil and butter in a large saucepan and add the onion and carrot with a good pinch of salt. Cover and cook gently for about 10 minutes, until the vegetables are soft.
- Add the sweet potato, ginger and garlic, stir together, then add the stock. Bring to the boil, reduce the heat and simmer for about 30 minutes, until very tender.
- Stir in the miso and purée with an immersion blender or in a food processor. Season with sea salt and add a little more stock or water if the soup is too thick.
- To serve, whisk the cream, lime juice, soy and honey together until it forms soft peaks. Reheat the soup, divide between bowls and top with a spoonful of the cream, the spring onions and the spiced chickpeas.
- Spice roasted chickpeas: preheat the oven to 170°C fan bake. Pat the chickpeas totally dry and remove any loose skins. Whisk both oils, the wasabi and the sesame seeds, then toss the chickpeas to coat. Spread on a lined tray, sprinkle with salt and roast for about 15 minutes, stirring a couple of times, until golden.