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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Peel the sweet potatoes and cut them into 1-inch cubes. Rinse the wild rice under cold water and set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Dice the onion, carrot, and celery stalks, and add them to the pot. Sauté for 5-7 minutes or until the vegetables are softened.

Step 4

Mince the garlic cloves and add them to the pot. Sauté for 1 minute or until fragrant.

Step 5

Add the sweet potato cubes, wild rice, and vegetable broth to the pot. Stir to combine.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasonings if needed.

Step 10

Serve the soup hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2531.5g)

Amount per serving	% Daily Value*
Calories	1833.9

Total Fat 44.3g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6055.7mg	0%
Total Carbohydrate 323.9g	0%
Dietary Fiber 42.5g	0%
Total Sugars 69.2g
Protein 55.8g	0%

Vitamin D 0IU	0%
Calcium 439.8mg	0%
Iron 14.1mg	0%
Potassium 4062.4mg	0%

*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.

Source of Calories

Fat: 20.8%

Protein: 11.6%

Carbs: 67.6%