Root vegetables absolutely LOVE miso! Their rich starchiness is brought to life with a deep seasoning of umami flavours. The natural tanginess of miso gives the heaviness of these veggies a lovely little lift too. In this soup recipe, the miso brings together the warm sweetness of potatoes and carrots but squash, garlic, celeriac and swede also love the miso treatment. Try on roast potatoes and sprouts too.

Miso Sweet Potato and Carrot Soup with Toasted Pumpkin Seeds Recipe - Miso Tasty

Ingredients (serves 2)

  • 800ml of water
  • Half a small onion, diced
  • Half a stick of Celery, diced
  • 2 cloves, crushed
  • Garlic
  • 600g Sweet Potato
  • 2 Carrots
  • 3 tbsp olive oil
  • Salt and pepper
  • Pumpkin seeds 2.5 tbsp, toasted.
  • White miso paste
  • Parsley, chopped


  1. Preheat the oven to 200°C / 400°F / Gas mark 6.
  2. Peel and roughly chop the root vegetables and place on a tray lined with parchment paper or foil.
  3. Drizzle with olive oil and roast for 25 mins until tender.
  4. In a large saucepan, warm up a tablespoon of olive oil and then add the celery, onion and garlic. Sauté for 2 minutes.
  5. Add the water and simmer for a further 10 mins. Season with salt and pepper.
  6. Now add the roasted vegetables to warm through.
  7. Carefully pour the liquid with the vegetable into a blender and blend until smooth.
  8. Pour some of the soup into a small bowl or mug with the miso paste and mix until the miso paste is completely dissolved.
  9. Return the mixture to the rest of the soup and give the blender a couple of quick blasts to mix everything together.
  10. Pour the soup into 2 bowls.
  11.  Sprinkle the toasted the pumpkin seeds and chop the parsley on top to garnish.
miso tasty organic white miso paste 200g

Red Miso

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miso tasty organic red miso paste 200g

White Miso

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