Curried Sweet Potato & Wild Rice Soup
Curried Sweet Potato & Wild Rice Soup might be just the soup you are searching for. This recipe serves 2. One portion of this dish contains roughly 5g of protein, 2g of fat, and It is a good option if you're following a gluten free and vegetarian diet. It is perfect for Autumn. Head to the store and pick up vegetable broth, onion, plant-based milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard.
Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes.
Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center.
Sprinkle ground cinnamon for garnish and serve.Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.Nutritional Information
16gDietary Fiber2gSugars1gProtein6g