Creamy Sweet Potato and Wild Rice Soup

by Laurenda Bennett

This hearty and aromatic soup pairs perfectly with the cooler autumn weather. With a creamy coconut broth spiced with nutmeg, clove and ginger, this surprisingly vegan soup will satisfy all foodies alike. Serve alongside a salad for lunch, or with baked chicken for dinner to turn this soup into a nutritious, well-rounded meal.

Sweet Potato and Wild Rice Soup

makes 6 servings

1 cup chopped celery
1 cup chopped white onion
3 cups cubed sweet potato (1/2 inch cubes)
1/2 cup uncooked wild rice
3 2ounces veggie broth
1 can (15 ounces) unsweetened coconut milk
1 tablespoon coconut oil
2 large garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

In a large saucepan, melt the coconut oil over medium heat. Add the chopped celery, onion, minced garlic, nutmeg, cayenne, cumin, and ginger, and saute for 5-8 minutes until veggies become slightly translucent.

Add the vegetable broth and bring to a boil. Reduce heat to a simmer and add the uncooked wild rice. Cover and let simmer for 10 minutes. Add the coconut milk, cubed sweet potato, and salt. Stir, cover, and continue to simmer for 35 minutes until the sweet potatoes are soft and rice is fluffy.

Laurenda resides in Rockford with her husband Daniel and their two sons. Laurenda is a health food writer for and a West Michigan lifestyle and portrait photographer.

Creamy Sweet Potato and Wild Rice Soup




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