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Curried Sweet Potato and Millet Soup
This soup is a lovely combination of flavours and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. Vegan Friendly. Serves 6
1 tbsp vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp curry powder
1 tsp freshly grated orange zest
2 cups sweet potato purée (see Tips)
6 cups Vegetable Stock or reduced-sodium chicken stock
3⁄4 cup millet, toasted
1 cup freshly squeezed orange juice
1⁄4 cup pure maple syrup
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.
Courtesy of "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson © 2013 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
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