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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

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