Adapted from Ali Ebright
Serves: 6-8
Prep time: 20 min
Cook time: 35 min
Ingredients:
2 medium carrots, sliced in thin half moons
3 tbsp butter, divided (or DF alternative)
1 small white onion, diced
4 garlic cloves, minced
2 celery ribs, thinly sliced
450 g (1 lb) sweet potato, cubed
225 g (8 oz) baby bella or white mushrooms, sliced
1440 ml (6 cups) vegetable stock
1 cup dried wild rice
3 bay leaves
nutmeg, to taste (1/8-1/4 tsp)
paprika, to taste (1/4-1/2 tsp)
chili powder, to taste*
black pepper
350 ml (1.5 cups) coconut cream
2-3 cups kale, ribbed and roughly chopped
rustic bread of choice
I'm not a fan of soup. But I can get behind this one. (I made it twice in one month!) It is hearty, full of textures, creamy, and the warming spices make your mouth feel like it's getting a hug on a blue winter day. The rustic loaf/bread-of-choice-to-meet-dietary-needs is a 'must'. The bread becomes a vessel for all the juices and literally and figuratively softens the flavour into a filling bite.
The coconut cream makes this recipe come together. Once the soup has cooled and is ready to be stored, I like to mix in the remaining can of coconut cream.
*I really cannot understand the difference between advertised "chili powder" in Australia and advertised "chili powder" in the US. After several fire-cracker-mouth incidents in Australia with my standard recipes containing chili powder, I finally learned that chili powder here is spicy. So, so spicy. Above, I recommend adding 'chili powder, to taste'. In Australia, that amounts to a heavy sprinkling. In the US, I imagine it could mean a teaspoon or two. So, I believe in you, you recipe follower, to adjust to your needs on this one ingredient. May the spice odds be ever in your favour.
Ingredients:
2 medium carrots, sliced in thin half moons
3 tbsp butter, divided (or DF alternative)
1 small white onion, diced
4 garlic cloves, minced
2 celery ribs, thinly sliced
450 g (1 lb) sweet potato, cubed
225 g (8 oz) baby bella or white mushrooms, sliced
1440 ml (6 cups) vegetable stock
1 cup dried wild rice
3 bay leaves
nutmeg, to taste (1/8-1/4 tsp)
paprika, to taste (1/4-1/2 tsp)
chili powder, to taste*
black pepper
350 ml (1.5 cups) coconut cream
2-3 cups kale, ribbed and roughly chopped
rustic bread of choice
Directions:
1. In a large soup pot on medium high heat, add 1-2 tbsp butter and the carrots, stirring occasionally until they are al dente soft (about 10 minutes).
2. Once the carrots are ready, add the onion and stir occasionally until translucent; then add the garlic.
3. Once the garlic is fragrant, add the celery, sweet potato, mushrooms, vegetable stock, wild rice, bay leaves, and spices. Stir until well mixed.
4. Bring soup to a simmer and then reduce heat, cover, and let simmer until the rice is tender (about 35 minutes).
5. Discard the bay leaves and stir in the coconut cream, kale, and remaining butter.
6. Serve with a rustic loaf or baguette to dip in the soup.
Looks good
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