Miso Sweet Potato Soup is a creamy, rich, and nourishing soup made with sweet potatoes, carrots, miso paste, and butter beans simmered in vegetable stock.
Miso sweet potato soup is rich, savory, and naturally creamy without any dairy.
The sweet potato gives it a gentle sweetness, while the miso paste brings depth and umami you don't get from regular vegetable soups.
Butter beans add extra protein and body, so the soup feels like a complete meal rather than just a starter.
What makes it especially appealing is how easy it is to cook. Everything simmers together in one pot, and you can choose to blend it smooth or keep it rustic.
The whole recipe takes around half an hour, uses everyday ingredients, and works just as well for a quick weeknight dinner as it does for meal prep.
I like to only half-blend this sort of soup. I either just ladle half into the blender, or use a stick blender but leave lots of chunky vegetables.
We like the contrast in texture between the smooth bits and the chunks, but feel free to leave it chunky or fully blended!
If you love using miso in cooking, then be sure to also try Roasted Miso Cauliflower, Creamy Miso Mushrooms, or Creamy Miso Brussels Sprouts! We love the subtle yet rich umami flavour that it brings to so many dishes.
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Why You'll Love This Recipe
- It's vegan and gluten-free.
- High in protein and fiber thanks to the beans.
- Creamy texture without any dairy.
- One-pot recipe with minimal cleanup.
- Cooks in about 30 minutes.
- Great for meal prep and leftovers.
- Customizable with different vegetables and spices.
Ingredients
- Sweet potatoes. The star ingredient. Regular potatoes can be used, but the sweetness is key here.
- Carrot. Adds extra sweetness and body. You can swap with parsnip.
- Miso paste. The umami powerhouse. Choose white or yellow miso for a mild flavor.
- Butter beans. Add creaminess and protein. Cannellini or chickpeas also work.
- Vegetable stock. Keeps the recipe vegan. Use homemade or store-bought.
- Olive oil. Adds richness and helps soften the onion. Can be swapped with sesame oil for a nuttier flavor.
- Onion. The base flavor of the soup. Shallots or leeks also work.
- Garlic. Essential for aroma and depth. You can increase the amount for stronger flavor.
- Ginger. Fresh ginger brightens the soup and pairs well with miso.
See the recipe card for quantities.
Miso Paste
Miso is a fermented soybean paste that gives dishes an unmistakable savory depth. It's rich in probiotics, naturally salty, and brings a subtle earthiness to the soup.
I prefer white or yellow miso here because it's milder and allows the sweet potato to shine. Red miso can work too, but it makes the flavor stronger and slightly more bitter.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oil in a large pot over a medium/low heat, then add the onions and cook, stirring often, for 5-7 minutes or until soft but not browned. Stir in the garlic and ginger and cook for a further minute.
Stir in the sweet potato, carrot and cook, stirring for 2 minutes.
Add the vegetable stock and miso paste, stir well, increase the heat and bring it nearly to boiling.
Reduce the heat and simmer for 15 minutes.
Stir in the butter beans, then cook for a further 5 minutes or until the vegetables are all soft and cooked.
Either leave the soup chunky, or use a hand blender (or carefully ladle the hot soup into a blender) and blitz until smooth, or blend just half of the soup.
Variations
- Use red miso for a bolder, deeper flavor.
- Swap sweet potatoes with pumpkin or butternut squash.
- Add coconut milk for extra creaminess.
- Stir in kale or spinach at the end for added greens.
- Blend only half the soup to keep it chunky.
- Add chili flakes or sriracha for heat.
- Replace butter beans with chickpeas or lentils.
- Use miso and tahini together for a nutty depth.
- Add tofu cubes for extra protein. Try Sticky Tofu.
- Finish with sesame seeds or toasted nuts for crunch.
- Stir in fresh herbs like cilantro or parsley before serving.
Storage
Store: This soup keeps well in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stove.
Freeze: For freezing, let the soup cool completely, then portion into freezer-safe containers. It lasts up to 3 months in the freezer. Defrost overnight in the fridge and reheat before serving.
Top tips
- Cook onions low and slow for sweetness without browning.
- Add miso after the stock is in to prevent burning.
- Use a hand blender directly in the pot for less cleanup.
- If freezing, don't add fresh herbs until reheating.
- Taste before serving and adjust with extra miso or salt.
Soup Recipes
Sweet Potato Recipes
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📖 Recipe
Miso Sweet Potato Soup
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 teaspoon ginger finely grated
- 500 g sweet potatoes peeled and cut into small cubes (approx 2 medium)
- 1 carrot sliced
- 1 litre vegetable stock
- 2 tablespoons miso paste
- 210 g canned butter beans drained and rinsed
Instructions
- Heat the oil in a large pot over a medium/low heat, then add the onions and cook, stirring often, for 5-7 minutes or until soft but not browned. Stir in the garlic and ginger and cook for a further minute.
- Stir in the sweet potato, carrot and cook, stirring for 2 minutes.
- Add the vegetable stock and miso paste, stir well, increase the heat and bring it nearly to boiling. Reduce the heat and simmer for 15 minutes.
- Stir in the butter beans, then cook for a further 5 minutes or until the vegetables are all soft and cooked.
- Either leave the soup chunky, or use a hand blender (or carefully ladle the hot soup into a blender) and blitz until smooth, or blend just half of the soup.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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