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 and some whole-grain bread.


Curried Sweet Potato and Millet Soup

(Vegan Friendly)

Makes 6 servings


1 tbsp  vegetable oil    15 mL

2          onions, finely chopped            2

2          carrots, peeled and diced       2

2          stalks celery, diced     2

2          cloves garlic, minced  2

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 (see Tips, left)     500 mL

6 cups Homemade Vegetable Stock (see recipe, page 75) 1.5 L

            or reduced-sodium chicken stock

3⁄4 cup            millet, toasted (see Tips, left)  175 mL

1 cup   freshly squeezed orange juice            250 mL

1⁄4 cup            pure maple syrup        50 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.



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.

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.


Nutrients per serving

Calories           240

Protein 4.8 g

Carbohydrates            48.8 g

Fat (Total)       3.5 g

Saturated Fat  0.4 g

Monounsaturated Fat  1.6 g

Polyunsaturated Fat    1.2 g

Dietary Fiber   5.5 g

Sodium            46 mg

Cholesterol      0 mg


Excellent source of vitamin A and manganese.

Good source of vitamin C, thiamine, folate, magnesium and zinc.

Source of vitamin E (alpha-tocopherol), riboflavin, niacin, pantothenic acid, calcium, phosphorus, iron and copper.

Contains a high amount of dietary fiber.


Excerpted from The Complete Whole Grains Cookbook by Judith Finlayson

© 2008 Robert Rose Inc. Reprinted with permission. All rights reserved.


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