Creamy Coconut & Turmeric Wild Rice Soup

With the chill fall air, its most definitely soup season. This soup has big flavor and is sure to make the house smell great.

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

1. Melt the coconut oil in a large stock pot or Dutch oven. Once melted add onion and carrots and sauté 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.
2. 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.
3. Serve immediately with a garnish of lime juice and/or cilantro if desired!

Credit: simplyquinoa.com