1 tablespoon vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 teaspoons minced gingerroot
2 teaspoons curry powder
1 teaspoon freshly grated orange zest
2 cups sweet potato purée (see Tip)
6 cups reduced-sodium vegetable or chicken stock
3/4 cup quinoa
1 cup freshly squeezed orange juice
1/4 cup pure maple syrup
1 pinch freshly ground black pepper
1 pinch salt
1/4 cup Toasted chopped walnuts or sliced almonds
1 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 quinoa. Reduce heat to low. Cover and simmer until quinoa 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 7oz. You can also use a can (14 oz) of sweet potato purée.
Curried Sweet Potato and Quinoa Soup
Ready in: 45 minutes
Author: Chef Allan Arkin