Curried Sweet Potato & Wild Rice Soup


Picture of Curried Sweet Potato & Wild Rice Soup

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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.

Nutrition

Servings per batch: 2

  • Calories: 94
  • Fat: 1g
  • Carbohydrate: 16g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 6g
Print recipe button

Subscribe to the blog!

Or go grab our RSS feed!

Free Recipes

Get 26 of Meal Mentor's Most Popular Recipes for FREE Cooking Pan

user
user
Picture of Curried Sweet Potato & Wild Rice Soup

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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.

Nutrition

Servings per batch: 2

  • Calories: 94
  • Fat: 1g
  • Carbohydrate: 16g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 6g