This soup has recently become a favorite in our household. It is creamy, hearty, flavorful, and filled with just enough spice to make it interesting. I found this recipe in Heidi Swanson‘s cookbook, Super Natural Cooking, and have adapted it slightly. I have made it three times in the past two weeks, and am already thinking of making it again!
- 2 tablespoons coconut oil
2 teaspoons red curry paste
2 large garlic cloves, finely chopped
1 large shallot, chopped
1 onion, chopped
1 cup of wild rice, rinsed
5 cups of water
1-2 sweet potatoes, peeled and cut into 1/4 inch dice
2 teaspoons ground turmeric
1 tablespoon raw sugar
1 tablespoon of Bragg’s Liquid Amino’s or soy sauce
1 (14oz) can coconut milk
Squeeze of lime juice
Meanwhile, prepare the sweet potato croutons. Warm the remaining oil in a skillet over medium heat, then add the cubed potatoes and a few pinches of salt. Toss to coat the potatoes, then cook a few minutes longer, until the begin to brown on the bottom. Give them another toss. Continue cooking. When the sweet potatoes are cooked through and have a little crispness around the edges season to taste with salt, then remove from pan and set aside.
When the rice is tender, stir in the turmeric, sugar, Bragg’s (or soy sauce), coconut milk, and season well with salt. Stir, return to simmer, and cook for another 5 minutes to meld the flavours. Remove from heat and add fresh squeezed lime juice.
When serving, scoop the soup from the bottom of the pot to get the rice that has settled to the bottom. Top with sweet potatoes.