This recipe for Sweet Potato Soup with Ginger + Miso combines many of my favorite flavors--- ginger may very well be my #1 flavor-- and this soup has plenty of it! It also happens to be one of the creamiest pureed soups I've ever made. I think that it probably has something to do with the sweet potato (I don't tend to make other pureed potato soups and come to think of it, potato is indeed a creamier ingredient to puree then say, asparagus). I actually did have some regular milk on hand to use up when I made this one, so made the recipe as is; however, I think that it would be just fine with a soy milk sub. (and maybe even a vanilla soy milk sub, though I tend to keep the Silk Light plain on hand).
One thing that confused me about this recipe though was that you add the miso, and then simmer it... All my other knowledge of miso is that you should not boil it-- as boiling/heating to very high temperatures kills some of the benefit of miso. See the notes on this recipe (speaking of which, that blog title is right up my alley... hmmm.. may be adding that to my list of recipes to consider...). In any case, for this recipe I simply concluded that the miso in this recipe was not for the health benefits, rather for the flavor that it imparts. I considered waiting to add the miso, but ended up following the directions as written.
This soup is a really pretty orange color (just as the photo in the recipe linked from this post shows). Enjoy!
No comments:
Post a Comment