Curried Sweet Potato and Millet Soup (VEGAN FRIENDLY)
Recipe type: Soup
Cuisine: Vegan/Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 6 soup bowls
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. TIPS: 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. NOTE: Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. May not be reprinted without publisher permission.
  • 1 Tablespoon (15ml) Vegetable Oil
  • 2 Medium Onions, finely chopped
  • 2 Each Carrots and Celery, diced
  • 2 Cloves Garlic, peeled and minced
  • 2 Teaspoons (10ml) Gingerroot, minced
  • 2 Teaspoons (10ml) Curry powder
  • 1 Teaspoon (5ml) Orange Zest, freshly grated
  • 2 Cups (500ml) Sweet Potato puree
  • 6 Cups (1.5L) Vegetable or chicken stock
  • ¾ Cup (175ml) Millet, toasted (or use quinoa)
  • 1 Cup (250ml) Freshly squeeze orange juice
  • ¼ Cup (60ml) Maple syrup
  • To taste Salt & Pepper
  • Optional: Toasted walnuts or sliced almonds
  • Optional: Plain Greek yogurt
  1. In a large saucepan or stockpot, heat oil over medium heat for 30 seconds
  2. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes
  3. Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute
  4. Add sweet potato and stock and stir well
  5. Bring to a boil. Stir in millet. Reduce heat to low
  6. Cover and simmer until millet is tender and flavors have blended, about 30 minutes
  7. Add orange juice and maple syrup and heat through
  8. Season to taste with salt and pepper
  9. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using
Recipe by Ginger and Nutmeg at