Curried Sweet Potato & Wild Rice Soup

You can never have too many soup recipes, so give Curried Sweet Potato & Wild Rice Soup a try. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $1.14 per serving. One portion of this dish contains approximately 5g of protein, 2g of fat, and a total of 142 calories. 307 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Happy Herbivore requires cooked wild rice, curry powder, vegetable broth, and sweet potato. Autumn will be even more special with this recipe. Overall, this recipe earns a spectacular spoonacular score of 86%. Try Healthy & Delicious: Curried Sweet Potato and Brown Rice Soup, From the Pantry: Curried Pumpkin and Wild Rice Soup, and Sweet Potato Wild Rice and Arugula Salad for similar recipes.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat oven to 425F. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.Nutritional InformationServing Size: 1Servings Per Batch: 2Amount Per ServingCalories 94Fat 1g Carbohydrate 16gDietary Fiber2gSugars1gProtein6g

 

Step by step:

1. Preheat oven to 425F.

2. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard.

3. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes.

4. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.Nutritional Information

Serving Size 1Servings Per Batch

1. 2Amount Per Serving

2. Calories

3. 94Fat

4. 1g

5. Carbohydrate

6. 16gDietary Fiber2gSugars1gProtein6g

Nutrition Information:

covered percent of daily need