Curried Sweet Potato and Millet Soup
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.
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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
- In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.
- Add garlic, ginger curry powder and orange zest and cook, stirring, for about one minute. Add sweet potato purée and stock, and stir well.
- Bring to a boil. Stir in millet. Reduce heat to low, cover, and simmer until millet is tender and flavors have blended, about 30 minutes.
- Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted nuts and a drizzle of yogurt, if using.
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.
Nutrition
Calories: 290Total Fat: 7 g
(Saturated Fat: 0.5 g)
Sodium: 310 mg
Carbohydrate: 51 g
Fiber: 6 g
Protein: 5 g.
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