Tuesday, December 18, 2012

Smoky Sweet Potato Miso Soup



It's finally somewhat cold in Northern California. I just ordered a 1/4 cord of wood. Yeah, burnin-stuff-cold. For reference the last 1/4 cord I bought lasted almost 3 years. Global warming! Yeah!

That means it's soup season. I came across a vegan smoky sweet potato soup recipe and through necessity and my desire to keep refined oils out of my food I made some adjustments. I didn't have enough veggie broth on hand so I decided to use some miso broth instead.

The basic method of the recipe is to oven roast some sweet potatoes, onions, carrots, and garlic and then add to broth, puree a bit before the final seasonings. Instead of oil I made a simple miso glaze and used that to coat the veggies before raosting.

I also decided that chipotle in adobo sauce was a tastier option than liquid smoke. I was right. Liquid smoke is pretty concentrated stuff so if you do use it be very careful not to over do it. Generally speaking I will use it in 1/8 tsp. quantities.

Hope you guys like it. Have a wonderful Christmas or whatever.

Smoky Sweet Potato Miso Soup


Serves 6-8
3 C. Chopped Red onion
4 C. Chopped Carrots
8 C. Chopped Sweet potatoes, skin on about
8 Whole Cloves of Garlic
2 Tbsp. miso paste
1/4 C. boiling water
1/4 tsp. Smoked Sea salt
1/2 tsp. Black pepper
4 C. Vegetable broth (or 2 TBL miso mixed with 4 C. water)
4 C. Water
1 Tbsp. Braggs Liquid Aminos
2 Tbsp. Maple syrup
1 tsp. Dried Majoram
1 tsp. Smoked paprika
1 Chipotle pepper in adobo sauce (diced)

Preheat oven to 400 degrees F.
Place onions, carrots, sweet potatoes, and garlic in a large bowl. Blend miso and boiling water in a small bowl and whisk or stir until miso is dissolved into the water. Pour this mixture over the veggies and add smoked salt and pepper. Stir to coat all the veggies.

Line roasting pan(s) with parchment paper or silpat. Roast veggies in a single layer for 30-40 minutes until cooked and starting to brown. I used two pans for this size batch.

While the veggies are roasting pour veggie broth and water into a soup pot and heat until boiling. Turn off heat and cover with lid.

Once the veggies are roasted carefully add them to the broth and bring the mixture back up to a boil. Lower the heat and simmer for 5 minutes.

Puree the soup in batches in a blender or all at once with an immersion blender. I like to leave some chucks of veggies for textures but If you prefer and smoth texture...God Bless. Puree to your hearts content.

If the soup is too thick feel free to thin out with more water or broth.

Add remaining ingredients and simmer for 10 minutes. Taste and adjust for salt with bragg's or heat with more chipotle, adobo sauce or some cayenne pepper.

Enjoy!

-benjamin








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