Vibrant orange vegetables unite, bringing a silky smooth bowl of sunshine to your table. This soup is bright and light enough to keep you happy on sunny days—and it's warm and filling enough to comfort you on colder evenings.
Chef's notes
Fresh Ginger: To keep fresh ginger readily available, buy a few knobs and store them in your freezer, wrapped tightly in plastic wrap. Peel and grate while still frozen and return the unused portion to the freezer.
Roasted Shelled Pumpkin Seeds: Pumpkin seeds are often sold as “pepitas” when they’re shelled.
In a saucepan over medium-high heat, combine sweet potatoes, carrots, vegetable broth, 1 1⁄2 cups water, red onions, ginger, and garlic. Bring to a boil.
Reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 18 minutes. Do not drain off liquid. Add vinegar and miso to pot. Remove from heat.
Using an immersion blender, blend soup until smooth (or desired consistency). Add additional water, if needed, to reach desired consistency.
Serve warm. Top with roasted sunflower seeds, cilantro, and red onions.
