South Seas Sweet Potato Soup

Sweet potatoes, carrots and onion are cooked in broth with garlic, ginger, miso and orange flavors added. It's blended and drizzled with a wasabi cream to serve.

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Ingredients:

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped peeled carrots
• 1 1/2 cups chopped peeled sweet potato
• 2 teaspoons minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon sea salt
• 1/3 cup fresh orange juice
• 1 teaspoon grated orange zest
• 2 Tablespoons light miso
• 5 cups reduced-sodium chicken broth or vegetable broth
• 1 teaspoon wasabi paste
• 2 Tablespoons heavy whipping cream
• 1/4 cup finely chopped green onions

Method

Heat oil over medium heat in a large stockpot, then saute the onion, carrots and sweet potato for 5 minutes. Add the garlic, ginger and salt; saute 1 minute more. Add the orange juice, orange zest, miso and broth; bring to a boil, then lower heat and cover. Cook vegetables until fork-tender, then puree in batches in a blender or food processor. Return soup to pot and heat through. In a small bowl whisk together the wasabi paste and cream. To serve, ladle soup into 6 bowls then drizzle with the wasabi and sprinkle some green onion over each.

Notes: This soup is also good served chilled in the summer months.

Number of servings: 6

Submitted By: Margee B.
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