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.