Curried Sweet Potato And Brown Rice Soup - cooking recipe

Ingredients

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

Preparation

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.