Sweet Potato, Miso and Ginger Soup with Soy and Lime Cream

, from Issue #66. May, 2016
Photography by Josh Griggs.
Sweet Potato, Miso and Ginger Soup with Soy and Lime Cream

Silky, spicy and comforting sums up this wonderfully fragrant soup. Top with the soy and lime cream and a spoonful of the very moreish chickpeas. 

Serves: 4


2 tablespoons olive oil
1 small knob of butter
1 onion, thinly sliced
1 large carrot, thinly sliced
600 grams sweet potato (I used beauregard)
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
5 cups chicken or vegetable stock
2 tablespoons white miso paste
sea salt
To serve
⅓ cup cream
2 teaspoons lime juice
1 teaspoon soy sauce
½ teaspoon honey
2 spring onions, finely sliced
Spice Roasted Chickpeas, recipe below 

Spice Roasted Chickpeas
400 gram tin chickpeas, drained and rinsed
1 tablespoon sesame oil
1 teaspoon wasabi paste or powder
1 teaspoon each white and black sesame seeds
1 tablespoon vegetable oil
sea salt


Heat the oil and butter in a large saucepan and add the onion and carrot with a good pinch of salt. Cover and cook gently for about 10 minutes or until the vegetables are soft.

Add the sweet potato, ginger and garlic and stir together then add the stock. Bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.

Stir in the miso and puree with an immersion blender or in
a food processor. Season with sea salt to taste and add a little more stock or water if the soup is too thick.

To serve: Whisk the cream, lime juice, soy and honey together until it forms soft peaks.

Reheat the soup if necessary and divide between serving bowls. Top with a spoonful of the cream, the spring onions and the spiced chickpeas. 

Spice Roasted Chickpeas

Preheat the oven to 170°C fan bake.

Place the chickpeas in a clean tea towel and gently pat so they are totally dry. Remove any loose skins and discard.

Whisk both of the oils, the wasabi paste or powder and the sesame seeds in a bowl. Add the chickpeas and turn to coat well.

Spread chickpeas out on a lined, lipped baking tray, then sprinkle with salt. Roast for about 15 minutes, stirring a couple of times until they are a good golden colour.