Healthy & Delicious: Curried Sweet Potato And Brown Rice Soup Recipe
- 1 1/2 tablespoons olive oil
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 2 large sweet potatoes (12-14 ounces each), peeled and cut into 3/4-inch pieces
- 1/2 cup long grain brown rice
- 1 or 2 tablespoons curry powder
- 1 quart vegetable or chicken broth
- Salt and 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 simmer. Cook until rice is tender and sweet potatoes to soften, 35 to 50 minutes. Season to taste with salt and pepper.
- Serve immediately as a chunky soup or pureeing 1-2 cups with an immersion blender, and stirring back into the pot. Serve hot with maple syrup drizzled over bowl.
olive oil, stalks celery, carrot, onion, sweet potatoes, long grain brown rice, curry powder, vegetable, salt, maple syrup
Taken from www.seriouseats.com/recipes/2010/10/healthy-delicious-curried-sweet-potato-and-brown-rice-soup-recipe.html (may not work)