Happy Herbivore Recipe

Curried Sweet Potato & Wild Rice Soup

Servings: 2

The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy curry-infused soup.

Picture of Curried Sweet Potato & Wild Rice Soup

Additional Info

Recipe added on November 29, 2009 by

Ingredients

Instructions

Preheat oven to 425F. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.

Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 2
  • Amount Per Serving
  • Calories 94
  • Fat 1g
  • Carbohydrate 16g
  • Dietary Fiber2g
  • Sugars1g
  • Protein6g

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