This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.
Curried Sweet Potato and Millet Soup
- 1 tbsp vegetable oil 15 mL
- 2 onions, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tsp minced gingerroot 10 mL
- 2 tsp curry powder 10 mL
- 1 tsp freshly grated orange zest 5 mL
- 2 cups sweet potato purée 500 mL
- 6 cups Homemade Vegetable Stock or reduced-sodium chicken stock 1.5L
- 3⁄4 cup millet, toasted 175 mL
- 1 cup freshly squeezed orange juice 250 mL
- 1⁄4 cup pure maple syrup 60 mL
- Salt and freshly ground black pepper
- Toasted chopped walnuts or sliced almonds
- Plain yogurt, optional
- 1. 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.
- 2. Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato 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.
- 3. Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.
- Curried Sweet Potato and Quinoa Soup: Substitute an equal quantity of quinoa for the millet. Do not toast it, but rinse thoroughly before adding to the soup.
- To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.
- Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.
Judith Finlayson https://judithfinlayson.com/