Curried Sweet Potato and Millet Soup

This soup has a mild curry taste enhanced with orange and a hint of sweetness from the maple syrup. Walnuts add a bit of crunch.

Curried Sweet Potato and Millet Soup


Quantity Ingredients
1 tbsp / 15 ml vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp / 10 ml minced ginger root
2 tsp / 10 ml curry powder
1 tsp / 5 ml freshly grated orange zest
2 cups / 500 ml sweet potato puree (see tips, below)
6 cups / 1.5 L low-sodium vegetable or chicken stock
3/4 cup / 175 ml millet, toasted (see tips, below)
1 cup / 250 ml freshly squeezed orange juice
1/4 cup / 50 ml pure maple syrup
salt and freshly ground black pepper
toasted walnuts or sliced almonds
plain yogurt, optional


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.

Serves 6.

Nutrition per serving: 290 calories, 7 g fat, 0.5 g saturated fat, 51 g carbohydrate, 6 g fibre, 5 g protein, 310 mg sodium

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.