If you want a warm, creamy soup then this is the soup for you. It also happens to be vegan, but you can’t tell. It gets it’s creaminess from coconut milk. The recipe–Creamy Wild Rice Soup with Sweet Potato Croutons–comes from Super Natural Cooking and originally calls for wild rice.
I’m not a fan of wild rice and debated about using it. While at the health food store bulk bin section, I noticed Wehani rice right next to the wild rice. I decided to sub out the wild rice with Wehani. I’ve never had it before, but it looked like it had a hearty exterior like wild rice and would be a good substitution. Cooked Wehani has a pleasant nutty flavor and I can’t wait to use it again. It’s a brown rice because it still has its bran, but because it has a sturdier exterior (which pops open like wild rice when cooked) it has bit more crunch than regular brown rice.
The flavor base of the soup comes from onions, garlic, and shallots sautéed in coconut oil and red curry paste. The sweet potato croutons are made just like you would make home fries with a regular potato. Diced sweet potatoes are sautéed in coconut oil with a pinch of salt until nice and toasty on all sides.
Creamy Wehani Rice Soup with Sweet Potato Croutons
Adapted from Heidi Swanson’s Super Natural Cooking
Note: The orginal recipe uses wild rice and cooks for approximately 40 minutes. Also it calls for an additional cup of water added to the soup when the coconut milk is added. I like thicker soups, therefore I did not add it. I also used Sriracha as condiment, well, because I add it to everything. I’m addicted. :P
- 2 tablespoons coconut oil
- 1 1/2 teaspoons red curry paste
- 2 garlic cloves, finely chopped
- 1 shallot, chopped
- 1 yellow onion, chopped
- 1 cup Wehani rice, rinsed
- 3 cups water
- 1 orange-fleshed sweet potato, peeled and cut into 1/4 inch dice
- 2 teaspoons ground tumeric
- 1 tablespoon natural cane sugar
- 1 tablespoon shoyu sauce
- 1 (14-ounce) can coconut milk
- Squeeze of lime juice, to taste
- Fine grain sea salt, to taste
1. Heat 1 tablespoon coconut oil in heavy-bottom soup pot over medium-high heat. Add garlic, shallot, onion, and red curry paste. Sauté until onions begin to soften, making sure red curry paste is evenly distributed. Add rice and give a quick stir to coat the rice. Add water and bring to a simmer. Reduce heat, cover, and cook for approximately 30 minutes until the rice is cooked. When done, the Wehani will split a bit and be slightly chewy with a bit of a crunch.
2. Meanwhile, prepare the sweet potatoes. Heat remaining tablespoon of coconut oil in large skillet. Add sweet potatoes and a pinch of salt. Toss to coat and cook for a few minutes until they begin to get some color. Toss repeatedly until all sides are brown and crunchy. Remove from heat and season to taste with salt. Remove potatoes from pan onto a paper towel and set aside.
3. When rice is done, add tumeric, sugar, shoyu sauce, coconut milk, and 1 teaspoon of salt. Stir, return to simmer, and cook for 5 minutes or so for flavors to meld. Remove from heat and stir in lime juice. Season to taste with salt.