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Creamy Coconut & Turmeric Wild Rice Soup

This ultra creamy coconut and turmeric wild rice soup is vegan, bursts with robust flavors and is packed with veggies. Makes for an easy, one-pot dinner and freezes well for leftovers!

We've made it! It's Day 5 of Whole Grain Week and you guys have been amazing! I've loved all the support and excitement, your pictures have been incredible, and your feedback on the recipes has been stellar. You guys seriously rock! And of course, it's been so fun having Bob's Red Mill along for the ride with us!

Before we dive into the final recipe, here's a quick recap of what's been going on this week if you're just joining us. Whole Grain Week is a concept I came up with to hopefully inspire people to incorporate more whole grains into their diets. I've shared a new recipe (and video) every single day this week, all featuring a different whole grain. Here's what we've covered so far

And we're ending this week on a savory note with this amazing wild rice soup that combines coconut milk, aromatic spices like curry, ginger and turmeric, and tons of veggies. It's made in just one pot, stores great in the fridge (yay for more meal prep!) and freezes well also. I just had the leftovers for dinner last night and YUMMO!

This creamy Coconut & Turmeric Wild Rice Soup is made in just ONE POT and makes for awesome leftovers!

Of course, the recipe title gives away which whole grain we're featuring today, and it's…wild rice!

Wild rice is a semi-new-to-me ingredient, meaning that I haven't cooked with it much, but each time I try it I like it even more. It's got a lovely crunchy texture, it's a teeny bit chewy, tastes quite nutty and of course, has that stunning black color which really pops in our turmeric soup!

We're using the wild rice from Bob's Red Mill, but as I mention in the video, you can also use their quick-cooking wild rice which would reduce the overall cooking time of this soup by about half.

How to make the PERFECT Vegan Wild Rice Soup with turmeric & coconut milk!

How to make the PERFECT Vegan Wild Rice Soup with turmeric & coconut milk!

When it comes to cooking wild rice, it takes about as long as brown rice, which is why this soup takes so long to cook. But since we're cooking the rice in the soup liquid, it's totally a set it and forget it kind of meal.

When you get home after work, just pop everything in the pot and let the soup simmer away while you wind down. It's simple, delicious and also really hearty too!

How to make the PERFECT Vegan Wild Rice Soup with turmeric & coconut milk!

To flavor this soup, we're using curry powder, ground turmeric, ground ginger, and ground cumin. I wouldn't normally add cumin in with these flavors, but I really enjoyed it! I think next time I might also add a dash of smoked paprika to round it out.

And then for our add-ins, we went with a simple blend of veggies, but you could totally customize what I used for whatever you have on hand. Anything that you might normally throw in a curry would work in this soup. (next time I'm going to add broccoli and/or cauliflower!)

In addition to customizing the vegetables, you can also make this soup non-vegan if you (or your family) enjoy meat. Some substitution ideas:

  • Change vegetable broth for chicken broth
  • Stir in a bit of fish sauce to amp up the flavor
  • Swap chickpeas for shredded chicken
  • Add shrimp instead of chickpeas (add with 10 minutes left in cooking)

But personally, I think trying how it is first and see how you like it is the way to go 😉

This creamy Coconut & Turmeric Wild Rice Soup is made in just ONE POT and makes for awesome leftovers!

VIDEO: How to Make Creamy Coconut & Turmeric Wild Rice Soup

More Wild Rice Recipes to Try:

Creamy Coconut & Turmeric Wild Rice Soup

3.9 from 118 votes
This ultra creamy coconut and turmeric wild rice soup is vegan, bursts with robust flavors and is packed with veggies. Makes for an easy, one-pot dinner and freezes well for leftovers!
author: Alyssa
yield: 6 Servings
Creamy Coconut & Turmeric Wild Rice Soup
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes



  • Melt the coconut oil in a large stock pot or dutch oven. Once melted add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 - 3 minutes. Stir in wild rice, tomato paste and spices.
  • Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 - 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
  • Serve immediately with a garnish of lime juice and/or cilantro if desired!



Calories: 368kcal | Carbohydrates: 44g | Protein: 11g | Fat: 19g | Saturated Fat: 15g | Sodium: 1075mg | Potassium: 692mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2293IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 5mg
cuisine: American
course: Soup

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This post was sponsored by the awesome folks Bob’s Red Mill! Make sure to check out their entire line of products – there are tons of amazing gluten-free options. Thank you for supporting the brands that I am passionate about, it allows me to continue to produce these recipes for you!


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This ultra creamy coconut and turmeric wild rice soup is vegan and is packed with veggies. Makes for an easy one-pot dinner and freezes well for leftovers!

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80 comments on “Creamy Coconut & Turmeric Wild Rice Soup”

      1. Avatar photo
        Carol Ledford

        As of April 6, the quantity of turmeric is still not updated …. and the quantity of mushrooms needs to be corrected, too. It says “11/2 cups,” which probably means 1 1/2 cups … but it needs to say that. Thanks. Sounds wonderful.

  1. I made this tonight. Really yum. My only comment would be that the coconut milk made it a little greasy. Maybe less of it or a lower fat version? Other than that, it was delish and great for a snowy day!

  2. This soups is fantastic! Easy to make and very hearty. I added some chopped red peppers and increased the spice, used lite coconut milk with great results!

    1. That’s what I did! Red peppers and way more salt. 1/2tsp to all that water (even broth) etc just wasn’t enough. But man, oh man, I’m going to be making this again. SO good.

  3. This soup was so delicious! It’s just the third recipe I have made from your website. I love it so much I am going to try many more!

    1. It is if you use full-fat coconut milk 🙂 You can substitute lite coconut milk and that will lighten it up a ton!

  4. I made this last night. It was delicious–the perfect meal for a very cold April 1. Looking forward to having leftovers for the next few days!

    1. It should be 2 – 3 cups 🙂 I start with two and depending how much evaporates in cooking, I sometimes add up to an additional cup!

  5. This soup is delicious!!!!!….my children and hubby love it!!!!….I doubled the recipe and the second time around I added cauliflower….its sooooo good…thanks for publishing!

  6. Hi!

    I made this soup two days and just finished having the leftovers. It was delicious! I’d definitely make this again. The only thing I did different was that I did not use any rice. Loved it! Thank you for sharing!!

    I will also be trying other receipes of yours!

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  9. Are the nutritional facts correct? If the calories per serving is 611, shouldn’t there be more fat than just 2 grams per serving?

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  11. I’m a “Newbie” to quinoa, veg diet but I must thank you for all your great recipes..I am now one of your devoted followers..
    Looking forward to trying this
    Your quinoa, dark chocolate energy bars are outstanding..????

  12. Wow this is amazing! Currently cooking on the stove- we added green and red peppers as well as used coconut butter instead of coconut oil ( only because it was in the house). Tastes so good!

    My household and I are on the 21 day Standard Process Cleanse and this receipt was perfect for us! We are so excited to try out your other recipes too 🙂

  13. Good morning! This soup looks yummy and I will make it. My question: recipe is 2 3 cups of water.
    is it 3 or 6 cups of water. THANK YIU FIR YOUR TIME.

    1. It is, yes! Since we’re using coconut. Coconut is higher in saturated fat, so you’ll see higher numbers there when coconut is in the recipe.

  14. I cannot find Bob’s Wild Rice anywhere, only the wild/brown blend. Even the link in this recipe takes you to the blend only.

  15. Avatar photo
    Christine Seronello

    I don’t know why you’d hesitate to add cumin to this recipe, when cumin is a major ingredient of curry powder!

  16. Made this for supper tonight. It is delicious, and I will definitely be making it again. Oh, I added red pepper and cauliflower.

  17. Wow! This is soup is absolutely amazing! And so easy to make. Didn’t add chick peas, but cauliflower and a bit of fish sauce as suggested. Perfect flavour, will make again for sure.

  18. Avatar photo
    Aimee Rohrer-Kraemer

    This is my 13 year old daughter’s and my FAVORITE soup! We love switching up the veggies. It’s perfect

  19. OMG – such a delicious soup! Thank you for the recipe. I replaced green beans with spinach and I had no chick peas on hand, but delicious. Going on my rotation

  20. This sounds delish! Two questions:
    1. Can the wild rice be substituted using different rice?
    2. How could this be made in an Instant Pot?


    1. Hi Melinda – yes, another rice could be used but cooking time will be different. This could be made in the Instant Pot, but I haven’t tested it. I would say you should follow the instructions from this soup: https://www.simplyquinoa.com/instant-pot-vegan-wild-rice-soup/

    1. We use a nutrition calculator, and it does not take everything into consideration. You can check the ingredients you are using for a more clear picture of the nutritional value