Sweet Potato Miso Soup

Ingredients

• 1 tablespoon of Coconut Oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced, about 1/4 cup
• 3 cups mashed sweet potato (from about 3 roasted sweet potatoes)
• 3 tablespoons light miso
• 4 cups chicken or vegetable broth
• 1/2 cup unsweetened coconut milk
• Salt and pepper

Directions

• Heat the coconut oil in a large, heavy bottomed pot over medium high heat. Add the onion and garlic and cook until tender, about 6-7 minutes. 
• Add the turmeric, ginger and lime juice. Cook until fragrant, about 30 seconds.

• Add the sweet potato. Pour in the vegetable stock and add a pinch of salt and pepper. Bring everything to a simmer and cover the pot. Cook for 25-30 minutes, or until the sweet potato is tender.

• Using a hand blender, or working in batches with a standard blender, puree the soup until smooth.

• Stir in the coconut milk and miso and cook for a few more minutes until it is heated through.

• Season with salt and pepper to taste and garnish with fresh parsley.

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