Curried Sweet Potato and Millet Soup

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 pure and stock, and stir well.

Bring to a boil. Stir in millet. Reduce heat to low, cover, and simmer until millet is tender and avors 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.

Tips

To get this quantity of pured sweet potato, bake, peel, and mash 2 medium sweet potatoes (each about 6 ounces) or use a 14-ounce can of sweet potato pure.

While its not necessary to toast millet, toasting does bring out its pleasantly nutty avor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, about 5 minutes.