This soup has a mild curry taste enhanced with orange and a hint of sweetness from the maple syrup. Walnuts add a bit of crunch.
1 Tbsp vegetable oil
2 onions, finely chopped
2 carrots, pelled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp curry powder
1 tsp freshy grated orange zest
2 cups sweet potato purée (see tips, below)
6 cups low-sodium vegetable or chicken stock
¾ cup millet, toasted (see tips, below)
1 cup freshly-squeezed orange juice
¼ cup pure maple syrup
Salt and freshly-ground black pepper
Toasted walnuts or sliced almonds
Plain yogurt, optional
Tips:
To get this quantity of puréed sweet potato, bake, peel, and mash 2 medium sweet potatoes (each about 6 ounces) or use a 14-ounce can of sweet potato purée.
While it’s not necessary to toast millet, toasting does bring out its pleasantly nutty flavor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, about 5 minutes.
Recipe courtesy of Judith Finlayson, from her book “The Complete Whole Grains Cookbook.” Photo by Colin Erricson.
Heather says: My friend fixed this for Thanksgiving feast yesterday and I couldn’t stop thinking about it after I had it!! It is such a perfect fall/winter soup or stew. Warming, filling, balanced. She omitted the maple syrup as it is plenty sweet from the orange juice (she used Satsumas!!! YUM). The other adaptation was to create “fresh” curry instead of using the powder: saute coriander seed with the onions & other vegs. Add turmeric, a bit of cayenne and zow. It doesn’t take more time than dipping into that bottle of curry powder and the flavor is so astounding.
Thanks for fabulous recipe!
mmoore says: That is great to hear! Glad you enjoyed it. Sounds like a couple of perfect modifications, and we encourage people to customize recipes as they see fit!
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