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
- 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
- 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 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
- 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
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2013/05/gluten-free-whole-grains-slow-cooker
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