Holy f*ck, they edited my recipe. Not impressed. Edited it with poor English as well. God damned f*ck'n mightier than thou editors!

I believe the pot I use is 4.5L (1.19gal).

Use all organic ingredients (or it won't taste very good, plus it won't be as good for you).

Turn burner low to med. temperature and to the pot, add:

1. one med-large onion - chopped
(don't get too fancy, it'll all be blended later)
2. one or more cloves of garlic
3. now add a about 1 teaspoon of cumin or curry, and the same of thyme
3. cover onion/garlic/herbs/spices with extra virgin olive oil
Cook until translucent and soft.

In the mean time:
Wash (no need to peel) 3lbs of yams (orange coloured sweet potatoes).
You can't go wrong with more, but you can go wrong with less.
Cut off bits you don't want to eat and chop them up (smaller cooks faster)
If onions look ready, chuck in the chopped yams.
Then fill up the pot with water, and bring to a boil then simmer until yams are soft.

Blend the soup. Little by little in a blender (that's what I do, scoop out the chunks with a ladle and blend, then pour back into the pot and scoop more chunks until all smooth), or with a hand-blender in the pot, or simply mash it all the best you can with a potato masher (but it's not as smooth that way). Don't be tempted to add more water if you let it boil too long and the level has gone down quite a bit, as even adding a little water at this point will give the whole pot a watery taste - I tried it, twice, nobody liked it.

Now add some miso. Shiro miso is best for soups. One heaping spoonful should do the trick. I add the miso to some soup in the blender, but you can mix it with a fork in a separate bowl with some soup then add it to the pot.

Add a spoonful of nutritional yeast (nearly every health-food store carries it, it's yummy and full of B vitamins) to the pot and mix in, or it can be sprinkled on top of each individual bowl of soup.

Server in bowls with finely chopped kale on top.