Coconut Curry Wild Rice Soup, aka “Sunshine Soup”
Adapted from Super Natural Cooking, by Heidi Swanson
Makes 5 to 6 servings
2 tablespoons olive oil
2 teaspoons red curry paste
2 large cloves garlic, minced
2 yellow onions, chopped
1 cup wild rice, rinsed
4 cups water
1 yellow-fleshed sweet potato, peeled and cut into 1/4-inch dice
1 1/2 teaspoon fine grain sea salt
2 teaspoons ground turmeric
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 (14-ounce) can coconut milk
Juice of 1 lime
1. Heat 1 tablespoon of the olive oil in a heavy pot over medium-high heat. Add the curry paste, garlic, and onions and saute for 3 to 4 minutes, until the onion begins to soften. As everything sautes, make sure to mix well so that the curry paste is mixed evenly.
2. Add the wild rice and 3 cups of the water and stir. Bring the mixture to a simmer and then lower the heat to medium-low. Cover the pot and cook for about 40 minutes, or until the wild rice is tender.
3. While the soup is cooking heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the diced sweet potatoes and 1/2 teaspoon of the sea salt. Toss the sweet potatoes to coat them in the olive oil. Cook for several minutes until they start to brown on the bottom, then toss. Toss every couple of minutes until the sweet potatoes are cooked through. If needed at any point during cooking, add a bit more oil. When the sweet potatoes are finished set them aside.
4. When the wild rice is tender, add the turmeric, sugar, soy sauce, coconut milk, and remaining teaspoon of sea salt. Stir, return to a simmer, and then cook for an additional 5 minutes. Remove the pot from the heat and stir in the lime juice and additional salt if needed. Serve topped with a scoop of sweet potatoes.