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!
Servings: 6 Servings
Calories: 368kcal
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped white onions
- 1/2 cup chopped carrots
- 1 1/2 cups chopped mushrooms
- 3 garlic cloves grated
- 1 cup Bob's Red Mill Wild Rice
- 1 tablespoon tomato paste
- 1/2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 4 cups vegetable broth
- 2 - 3 cups water
- 1 14.5 oz can full-fat coconut milk
- 1 cup frozen green beans
- 1 15 oz can chickpeas (optional)
Instructions
- 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!
Video
Nutrition
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