We have Heidi Swanson to thank for this wonderfully creamy soup. Spicy and sweet, perfect for a cool spring day. I made a few changes based on what I had on hand, and, on retrospect, I think I would have changed a bit more.
Heidi’s version calls for a touch of sugar. I used honey instead, but found the sweetness of the finished dish to be overwhelming, especially with the addition of her sweet potato croutons. These things really are a matter of personal taste, and, when given a choice, I will always choose savory over sweet. When I make this soup again, however, I think I’ll up the curry and likely exclude the sweetener all together.
I added a handful of arugula to each bowl to offer a splash of color and to lighten things up a bit. If you’re looking for a hearty wild rice soup, this one will surely fit the bill.
Curried Wild Rice Soup
Adapted from Super Natural Cooking by Heidi Swanson
Two tablespoons coconut oil
1 1/2, or more, teaspoons green curry paste
1-3 garlic cloves minced
1 shallot, chopped
1 yellow onion, chopped
1 cup wild rice, rinsed
4 cups water
1 large sweet potato, peeled and cut into 1/4 inch chunks
2 teaspoons curry powder
1 tablespoon honey or sugar, optional
1 tablespoon dry sherry
1 can coconut milk
Juice from one lime
Warm one tablespoon coconut oil in a heavy pot over medium-high heat.
Add curry paste, garlic, shallot and onions and sauté for about 3-4 minutes.
Stir in wild rice and 3 cups of your water.
Bring to a simmer, lower heat, and cook covered for about 40 minutes, until rice is softened.
While the rice is cooking, warm 2nd tablespoon of coconut oil in a large skillet over medium-high heat and add potato chunks and a pinch or two of salt. Give it a good stir a and cook for a few minutes until the bottoms start to brown.
Continue cooking and stirring until the potatoes are cooked through and become crisp on all sides.
Place cooked potatoes on a paper towel to drain. Set aside.
Once the rice is cooked, stir in curry powder, honey, sherry, coconut milk, remaining cup of water and one teaspoon salt.
Cook for another five minutes.
Remove from heat stir in lime juice and add salt and pepper to taste.
Ladle into bowls and top with a sprinkling of sweet potato croutons and a handful of fresh arugula.