Curried Sweet Potato and Millet Soup

Name: Curried Sweet Potato and Millet Soup
Ingredients: 1 tbsp Vegetable oil; 2 Onions (Finely chopped); 2 Carrots (Peeled and diced); 2 stalks Celery (Diced); 2 cloves Garlic (Minced); 2 tsp Gingerroot (Minced); 2 tsp Curry powder; 1 tsp Orange zest (Freshly grated); 2 cups Sweet potato purée; 6 cups Low-sodium vegetable or chicken stock; 3/4 cup Millet (Toasted); 1 cup Orange juice (Freshly squeezed); 1/4 cup Maple syrup; Salt (To taste); Black pepper (To taste); Toasted walnuts or sliced almonds; Plain yogurt (Optional)

Curried Sweet Potato and Millet Soup

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Course: Mains

Ingredients

1 tbsp Vegetable oil
2 Onions Finely chopped
2 Carrots Peeled and diced
2 stalks Celery Diced
2 cloves Garlic Minced
2 tsp Gingerroot Minced
2 tsp Curry powder
1 tsp Orange zest Freshly grated
2 cups Sweet potato purée
6 cups Low-sodium vegetable or chicken stock
3/4 cup Millet Toasted
1 cup Orange juice Freshly squeezed
1/4 cup Maple syrup
Salt To taste
Black pepper To taste
Toasted walnuts or sliced almonds
Plain yogurt Optional

Instructions

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.

Notes

Recipe adapted from The Whole Grains Council

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