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!
We've made it! It's Day 5 of Whole Grain Week and you guys have been amazing! I've loved all the support and excitement, your pictures have been incredible, and your feedback on the recipes has been stellar. You guys seriously rock! And of course, it's been so fun having Bob's Red Mill along for the ride with us!
Before we dive into the final recipe, here's a quick recap of what's been going on this week if you're just joining us. Whole Grain Week is a concept I came up with to hopefully inspire people to incorporate more whole grains into their diets. I've shared a new recipe (and video) every single day this week, all featuring a different whole grain. Here's what we've covered so far
- Monday: Black Bean Quinoa Fajita Bowls
- Tuesday: Overnight Mango Buckwheat Porridge
- Wednesday: Amaranth Baked Vegan Falafel
- Thursday: The Creamiest Steel Cut Oats with Caramelized Bananas
And we're ending this week on a savory note with this amazing wild rice soup that combines coconut milk, aromatic spices like curry, ginger and turmeric, and tons of veggies. It's made in just one pot, stores great in the fridge (yay for more meal prep!) and freezes well also. I just had the leftovers for dinner last night and YUMMO!
Of course, the recipe title gives away which whole grain we're featuring today, and it's…wild rice!
Wild rice is a semi-new-to-me ingredient, meaning that I haven't cooked with it much, but each time I try it I like it even more. It's got a lovely crunchy texture, it's a teeny bit chewy, tastes quite nutty and of course, has that stunning black color which really pops in our turmeric soup!
We're using the wild rice from Bob's Red Mill, but as I mention in the video, you can also use their quick-cooking wild rice which would reduce the overall cooking time of this soup by about half.
When it comes to cooking wild rice, it takes about as long as brown rice, which is why this soup takes so long to cook. But since we're cooking the rice in the soup liquid, it's totally a set it and forget it kind of meal.
When you get home after work, just pop everything in the pot and let the soup simmer away while you wind down. It's simple, delicious and also really hearty too!
To flavor this soup, we're using curry powder, ground turmeric, ground ginger, and ground cumin. I wouldn't normally add cumin in with these flavors, but I really enjoyed it! I think next time I might also add a dash of smoked paprika to round it out.
And then for our add-ins, we went with a simple blend of veggies, but you could totally customize what I used for whatever you have on hand. Anything that you might normally throw in a curry would work in this soup. (next time I'm going to add broccoli and/or cauliflower!)
In addition to customizing the vegetables, you can also make this soup non-vegan if you (or your family) enjoy meat. Some substitution ideas:
- Change vegetable broth for chicken broth
- Stir in a bit of fish sauce to amp up the flavor
- Swap chickpeas for shredded chicken
- Add shrimp instead of chickpeas (add with 10 minutes left in cooking)
But personally, I think trying how it is first and see how you like it is the way to go 😉
VIDEO: How to Make Creamy Coconut & Turmeric Wild Rice Soup
More Wild Rice Recipes to Try:
Creamy Coconut & Turmeric Wild Rice Soup
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
Filed Under:
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Looking for healthy recipes. 44g carbs, fat 19g, sat. fat 15g, sodium 1075. This does not fit for me.
We use a nutrition calculator, and it does not take everything into consideration. You can check the ingredients you are using for a more clear picture of the nutritional value
I don’t use coconut milk due to the saturated fat, any substitutes?
You can use fat-free coconut milk or whatever your preferred milk is.
This sounds delish! Two questions:
1. Can the wild rice be substituted using different rice?
2. How could this be made in an Instant Pot?
Thanks!
Hi Melinda – yes, another rice could be used but cooking time will be different. This could be made in the Instant Pot, but I haven’t tested it. I would say you should follow the instructions from this soup: https://www.simplyquinoa.com/instant-pot-vegan-wild-rice-soup/
OMG – such a delicious soup! Thank you for the recipe. I replaced green beans with spinach and I had no chick peas on hand, but delicious. Going on my rotation
This is my 13 year old daughter’s and my FAVORITE soup! We love switching up the veggies. It’s perfect
Isn’t it awesome! I’m glad you both enjoy it!
Wow! This is soup is absolutely amazing! And so easy to make. Didn’t add chick peas, but cauliflower and a bit of fish sauce as suggested. Perfect flavour, will make again for sure.
Do you think i could add napa cabbage? Sounds very good and id like to use up my vegetables in the fridge.
Absolutely, that sounds like a great addition!
Can you freeze this recipe or without coconut milk?
Yep you can freeze it!
Made this for supper tonight. It is delicious, and I will definitely be making it again. Oh, I added red pepper and cauliflower.
I’m so glad you enjoyed it! xo
I don’t know why you’d hesitate to add cumin to this recipe, when cumin is a major ingredient of curry powder!
Feel free to add it!
I cannot find Bob’s Wild Rice anywhere, only the wild/brown blend. Even the link in this recipe takes you to the blend only.
They might have updated their site! Feel free to use any wild rice that you find 🙂
Just wondering if the saturated fat total on this is correct?
It is, yes! Since we’re using coconut. Coconut is higher in saturated fat, so you’ll see higher numbers there when coconut is in the recipe.
Such a delicious recipe – thank you so much for sharing!
Woohoo! Thanks 🙂
Loved this recipe I made it tonight. So yummy.
Yay! I’m so glad 🙂 Would love for you to give it a star rating if you have a sec! xo
Good morning! This soup looks yummy and I will make it. My question: recipe is 2 3 cups of water.
is it 3 or 6 cups of water. THANK YIU FIR YOUR TIME.
Start with 2 and then add more if you need it 🙂
Wow this is amazing! Currently cooking on the stove- we added green and red peppers as well as used coconut butter instead of coconut oil ( only because it was in the house). Tastes so good!
My household and I are on the 21 day Standard Process Cleanse and this receipt was perfect for us! We are so excited to try out your other recipes too 🙂
Hooray! Glad you all enjoyed it 🙂
Yummy recipe.
HI there! Is this really only 37 calories per serving?!
Updated! Thanks for catching that 🙂
I’m a “Newbie” to quinoa, veg diet but I must thank you for all your great recipes..I am now one of your devoted followers..
Looking forward to trying this
Your quinoa, dark chocolate energy bars are outstanding..????
I’m so glad you’re enjoying them!! xox
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Are the nutritional facts correct? If the calories per serving is 611, shouldn’t there be more fat than just 2 grams per serving?
Working with my plugin people to update it – stay tuned!!
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Hi!
I made this soup two days and just finished having the leftovers. It was delicious! I’d definitely make this again. The only thing I did different was that I did not use any rice. Loved it! Thank you for sharing!!
I will also be trying other receipes of yours!
I’m so glad you enjoyed it! I can’t wait to make it again this fall 🙂
This soup is delicious!!!!!….my children and hubby love it!!!!….I doubled the recipe and the second time around I added cauliflower….its sooooo good…thanks for publishing!
I’m so glad you like it!! xoxo
Delicious recipe. Simple to make.
How much water? It says 2 3 cups
Is it 2 cups or 3 cups?
It should be 2 – 3 cups 🙂 I start with two and depending how much evaporates in cooking, I sometimes add up to an additional cup!
I made this last night. It was delicious–the perfect meal for a very cold April 1. Looking forward to having leftovers for the next few days!
So glad you enjoyed it, Amy! xo
what type of mushrooms did you use? I’m thinking porcini
I just used button mushrooms 🙂 Porcini would be great though!
Hi, do you cover the pot while simmering?
I left it partially uncovered 🙂
Is 611 calories correct for 1 serving ?
It is if you use full-fat coconut milk 🙂 You can substitute lite coconut milk and that will lighten it up a ton!
This soup was so delicious! It’s just the third recipe I have made from your website. I love it so much I am going to try many more!
I’m so glad! It’s one of my faves as well 🙂 Let me know what else you end up trying! xo
This soups is fantastic! Easy to make and very hearty. I added some chopped red peppers and increased the spice, used lite coconut milk with great results!
I’m so glad you enjoyed it! It’s one of my favorites as well 🙂
That’s what I did! Red peppers and way more salt. 1/2tsp to all that water (even broth) etc just wasn’t enough. But man, oh man, I’m going to be making this again. SO good.
Glad you enjoyed it and make it your own!! xo
How many servings does it make?
I’d say 6 – 8!
I made this tonight. Really yum. My only comment would be that the coconut milk made it a little greasy. Maybe less of it or a lower fat version? Other than that, it was delish and great for a snowy day!
Yes, feel free to use the low-fat version! I just personally LOVE full-fat coconut milk 🙂
don’t have coconut milk in the can can i substitute the coconut milk in the carton.
You definitely can, but it won’t be the same flavor 🙂
How do you think quinoa would sub for rice in this recipe?
It’d be delicious! Cooking time would be decreased and you might want to only do 1 cup of water to start 🙂
This looks amazing! I need to try this fantastic recipe soon!
Can’t wait to hear what you think!
on the website it says 1 turmeric but not if it’s a teaspoon or more?
updating now! it’s 1 teaspoon 🙂
As of April 6, the quantity of turmeric is still not updated …. and the quantity of mushrooms needs to be corrected, too. It says “11/2 cups,” which probably means 1 1/2 cups … but it needs to say that. Thanks. Sounds wonderful.
All set! Sorry about that!
I think that you portion coverter is off. I plugged in 1 serving and it calls for 5.5 cups of mushrooms!
It must be something wrong with the plugin 🙂 The nutrition calculation is just for one portion!
This looks delicious! Can you clarify how much turmeric you used?
1 teaspoon 🙂
What do you think?
I am up early to go get the ingredients I need to make this.
🙂