• The onions, garlic and sweet potatoes can be chopped and stored in airtight containers, one day ahead of time.
• To really get a jump on things, the coconut milk, tahini and miso can be measured into the blender, and stored in the fridge, one day ahead of time. When the sweet potatoes are ready, just proceed with the recipe.
• The soup can be made up until three days ahead of time. It will thicken considerable when cold, and thin down when hot. If it's still a bit thicker than you would prefer after heating, stir in a couple tablespoons of water.