Wednesday, September 5, 2012

vegan curry sweet potato soup with wild rice

In my efforts to force Fall upon us as quickly as possible, this is a delicious Autumnal soup that just screams for sweaters and lit up fireplaces.
Everything about this is healthful and flavorful. 
The veggies are boiled instead of sauteed, the potatoes baked, and the wild rice on top is an excellent source of vitamins and fiber.
A perfect way to start the season of usually unhealthy eating!

Vegan Curry Sweet Potato Soup with Wild Rice
Serves 2-4.
Add a bit of ginger to the veggie mixture before simmering!

1 large onion, chopped
3 cloves garlic, peeled
1 tablespoon Thai red curry paste
3 1/2 cups vegetable broth 
2 large sweet potatoes, baked and peeled
1/2-1 cup of coconut milk (you can use fat-free or reduced-fat if you'd like)
1 cup cooked wild rice
Salt and pepper, to taste

Combine chopped onion, garlic, and curry paste in a medium saucepan.

Add broth and bring to a boil over medium high heat.  Cook until the veggies are tender.  Set aside, off heat.

Meanwhile, blend the baked sweet potatoes in a food processor or blender until almost smooth.

Add coconut milk, 1/2 cup at first, and blend until smooth.  Add more milk if you want your soup thinner.

Add the broth and veggie mixture and blend until very smooth.
Serve with about a 1/4 cup of wild rice on top and enjoy!

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