I love fall soups. It wasn't quite squash season yet, so I went with sweet potatoes. The Kitchn is one of my favorite blogs, and I loved the yogurt drizzle mixed in with this soup. The soup turned out better than I hoped! This quickly became a favorite weekday lunch for me.
Ingredients:
Soup:
1 tablespoon olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and thinly sliced
3 cups mashed sweet potato (3 sweet potatoes)
3 tablespoons miso
4 cups vegetable broth
1/2 cup whole milk
salt and pepper
For the spiced yogurt drizzle:
1/2 cup whole milk yogurt
1/2 teaspoon garam masala
1/2 tablespoon maple syrup
Preparation:
1. Heat olive oil in a stockpot over medium heat. Add onion and garlic and cook until soft. Add ginger and fry until fragrant. Add the mashed sweet potato and miso. Cook until puree is warmed through.
2. Add the vegetable broth, stirring well to combine. Cover and simmer over low for 5-7 minutes. Remove from heat and puree in a blender or large food processor until mixture is smooth.
3. Return puree to stockpot. Whisk in the milk. Add salt and pepper to taste. Add additional milk if you would like thinner soup.
4. To make the yogurt topping, whisk together the yogurt, garam masala, and maple syrup. Drizzle over the soup before serving.
Ingredients:
Soup:
1 tablespoon olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and thinly sliced
3 cups mashed sweet potato (3 sweet potatoes)
3 tablespoons miso
4 cups vegetable broth
1/2 cup whole milk
salt and pepper
For the spiced yogurt drizzle:
1/2 cup whole milk yogurt
1/2 teaspoon garam masala
1/2 tablespoon maple syrup
Preparation:
1. Heat olive oil in a stockpot over medium heat. Add onion and garlic and cook until soft. Add ginger and fry until fragrant. Add the mashed sweet potato and miso. Cook until puree is warmed through.
2. Add the vegetable broth, stirring well to combine. Cover and simmer over low for 5-7 minutes. Remove from heat and puree in a blender or large food processor until mixture is smooth.
3. Return puree to stockpot. Whisk in the milk. Add salt and pepper to taste. Add additional milk if you would like thinner soup.
4. To make the yogurt topping, whisk together the yogurt, garam masala, and maple syrup. Drizzle over the soup before serving.