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Creamy Coconut & Turmeric Wild Rice Soup

Author - Alyssa Rimmer

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 diet. 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 take 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!

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!)

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

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 the how it is first and seeing 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!

p.s. I'll be giving away a FREE ebook at the end of Whole Grain Week with all the recipes, so just sign up for my newsletter by clicking right here and I'll make sure you get it when it's available!

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

Course Soup
Cuisine American
Keyword coconut, rice, tumeric
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 305 kcal
Author Alyssa

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Serve immediately with a garnish of lime juice and/or cilantro if desired!
Nutrition Facts
Creamy Coconut & Turmeric Wild Rice Soup
Amount Per Serving
Calories 305 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 15g 75%
Sodium 878mg 37%
Potassium 589mg 17%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 5g
Protein 7g 14%
Vitamin A 45.7%
Vitamin C 8%
Calcium 4.3%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was sponsored by the awesome folks Bob’s Red Mill! Make sure to check out their entire line of products – there’s 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!

 

Want more healthy soup recipes?
Follow my board on Pinterest!

 

 

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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54 comments
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  1. 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.

  2. 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 🙂

  3. 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..😍

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

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 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!

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