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Curried Sweet Potato Soup

This simple but hearty soup featuring wild rice and sweet potato makes a great make ahead meal. Its true super power is that it leans on easy pantry staples that deliver a flavourful dish. On a chilly day, the warmth of the curry and the creaminess of the coconut milk make this an ideal bowl of goodness to come home to at the end of a day.
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Prep Time 10 minutes
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium yellow onion peeled and diced
  • 4 cloves garlic minced
  • 1 Tbsp curry powder
  • 6 cups vegetable stock or chicken stock
  • 1 cup uncooked 100 % wild rice
  • 1 large sweet potato peeled and cubed
  • 1 400 ml can of coconut milk
  • 2 large handfuls of baby spinach
  • Salt and pepper

Method
 

  1. In a large pot over medium-high heat, warm the oil. Add onion and pinch of salt. Saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1 to 2 minutes, stirring occasionally, until fragrant. Add the curry powder and stir.
  2. Add in the vegetable stock, wild rice and sweet potato. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for  30 to 40 minutes until the rice is tender, stirring occasionally.
  3. Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and pepper, if needed.