Curried Sweet Potato & Wild Rice Soup

Ingredients

• 0.3 cup rice wild cooked
• 1 tsp mild curry powder 
• 0.3 tsp garam masala 
• 0.5 cup plant-based milk 
• 0.5  onion diced sweet whole
• 1 medium sweet potatoes and into whole cooked
• 1 cup vegetable broth 
• 3  garlic cloves whole minced

Equipment

• bowl
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 425F.
2. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard.
3. 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.
4. 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.
5. 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
6. Amount Per Serving
7. Calories
8. Fat
9. Carbohydrate
10. gDietary Fiber2gSugars1gProtein6g