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
Sea salt
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

Heat 1 tablespoon of coconut oil in a large soup pot over medium heat. Add the curry paste, garlic, shallot, and onion and saute for 3-4 minutes, until onion begins to soften, stirring to make sure the curry paste is evenly distributed. 

Stir in the wild rice and the water. Bring to a boil, lower heat to a simmer and cook covered for 40-50 minutes, until the rice begins to soften and split.

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.

Serves 4-6