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Gluten-Free Curried Sweet Potato & Millet Soup

by Judith Finlayson

Gluten-Free Curried Sweet Potato & Millet Soup


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, says author of The Complete Gluten-Free Whole Grains Cookbook, Judith Finlayson.



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.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.


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)      500 mL

6 cups      Vegetable Stock or reduced-sodium chicken stock 1.5 L

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

1 cup      freshly squeezed orange juice      250 mL

1⁄4 cup      pure maple syrup      60 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.


Makes 6 servings