Roasted Sweet Potato, Miso and Corn Soup with Scallion Oil
An original, comforting soup made with roasted sweet potato, sweet corn, and a touch of miso for depth. It is finished with a bright scallion-lime oil that balances the creamy texture with freshness.
Ingredients
- 700 g sweet potato (pelado and cut diced)
- 250 g sweet corn (en granos, fresh or congelado)
- 150 g yellow onion (sliced)
- 12 g garlic (pelado)
- 900 ml vegetable broth (low sodium if possible)
- 35 g white miso (disuelto al final of the cocción)
- 160 ml coconut milk (without sugar)
- 45 ml olive oil (divided)
- 4 g sweet paprika (for roasting)
- 2 g ground cumin (for roasting)
- 1 unit lime (zest fina and 1 tbsp of zumo)
- 30 g scallions (solo the parte verde for the aceite, finely chopped)
- 5 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the sweet potato, yellow onion, and garlic on a sheet pan. Toss with 2 tablespoons olive oil, sweet paprika, ground cumin, salt, and black pepper. Roast for 25 minutes, stirring halfway through, until the sweet potato is tender and lightly caramelized at the edges.
- 2
While the vegetables roast, make the scallion oil. In a small bowl, combine the green parts of the scallions with 1 tablespoon olive oil, the finely grated lime zest, and 1 tablespoon lime juice. Set aside.
- 3
Transfer the roasted vegetables to a medium pot. Add the sweet corn and vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 10 minutes so the corn softens and the flavors meld.
- 4
Remove the pot from the heat. Add the coconut milk and stir. In a small bowl, mix the white miso with 3 tablespoons of the hot soup broth until fully dissolved; then stir it into the pot. Blend the soup until smooth and creamy.
- 5
Warm the soup again over low heat for 2 to 3 minutes without letting it boil vigorously, to preserve the miso flavor. Taste and adjust with more salt or black pepper if needed.
- 6
Serve the soup hot in bowls and finish each portion with the scallion-lime oil spooned over the top.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve. If using frozen corn, add it straight from the freezer without thawing.
Substitutions
You can substitute butternut squash for the sweet potato. If you do not have lime, use lemon. For a milder flavor, reduce the miso to 1 tablespoon.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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