Curried Sweet Potato and Brown Rice Soup
- Ready In:
- 1hr 20mins
- 1 1⁄2 tablespoons olive oil
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 1 1⁄2 - 2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (2 large)
- 1⁄2 cup long grain brown rice
- 1 -2 tablespoon curry powder
- 1 quart vegetable broth or 1 quart chicken broth
- salt, to taste
- black pepper, to taste
- maple syrup, for serving
- In large pot or Dutch oven, heat oil over medium high heat. Add celery, carrot, and onion, and cook, stirring frequently, until onions are translucent and vegetables are beginning to soften, 3-5 minutes. Add sweet potatoes, rice, and curry powder. Stir to combine. Sprinkle with salt and pepper. Cook, stirring occasionally, until rice grains are translucent, 3-4 minutes. Pour in vegetable broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and sweet potatoes are softened, 35 to 50 minutes. Season to taste with salt and pepper.
- If you prefer a chunky soup, serve immediately. You can also partially puree with an immersion blender, or transfer 2 cups of soup to a regular blender, puree until smooth and stir back into soup. Serve hot with maple syrup drizzled on top.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!