Curried Sweet Potato and Millet Soup
- 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
- 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.
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 from Curried Sweet Potato and Millet Soup | The Whole Grains Council