Creamy Sweet Potato and Wild Rice Soup
Indulge in the cozy, nourishing flavors of this Creamy Sweet Potato and Wild Rice Soup—a hearty, vegan-friendly recipe that’s perfect for chilly days. Loaded with tender sweet potatoes, nutty wild rice, and a medley of sautéed vegetables, this soup delivers both comfort and nutrition in every bowl. The addition of creamy coconut milk and warm spices like cumin, cinnamon, and smoked paprika creates a velvety texture and complex flavor profile that feels both indulgent and wholesome. Partially blended for the perfect balance of creamy and chunky, this one-pot wonder is as satisfying as it is simple to make. Serve it up with a sprinkle of fresh parsley for a vibrant finishing touch, and enjoy a soul-warming dish that’s naturally gluten-free and packed with plant-based goodness. Ideal for a weeknight meal or a make-ahead lunch, this recipe is your ultimate go-to for healthy comfort food.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 6 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Rinse the wild rice under cold water and set aside.
Heat the olive oil in a large pot over medium heat.
Dice the onion, carrot, and celery stalks, and add them to the pot. Sauté for 5-7 minutes or until the vegetables are softened.
Mince the garlic cloves and add them to the pot. Sauté for 1 minute or until fragrant.
Add the sweet potato cubes, wild rice, and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is cooked and the sweet potatoes are tender.
Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for a hearty feel. Alternatively, transfer about half the soup to a blender, puree it, and return it to the pot.
Stir in the coconut milk, ground cumin, cinnamon, smoked paprika, salt, and black pepper. Let the soup simmer for an additional 5 minutes to meld the flavors.
Taste and adjust seasonings if needed.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 69.2 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4062 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
