By Laurenda Marie Bennett

Photos do not always do soup justice, particularly this one.

They don't capture the sweetness of the coconut milk broth singing of ginger, nutmeg and cumin; or the tenderness of the sweet potato and savory rice. They don't show the warmth, the comfort and the soothing it brings to the soul.

It's a special soup; an incredibly delicious lick-the-bowl-clean kind of soup.

It's likely the season, but I've been obsessing over warm soups lately -- and exploring different combinations.

Some have been successful, and some major fails. This soup was a big fat WIN, and I knew I had to re-create it.

After I snapped these photos, my husband and I devoured this soup for lunch, then proceeded to eat all of the leftovers for dinner the same day. Yup, that good. Or maybe we were too lazy to make dinner. No, really though, it was that good.

In typical Laurenda fashion, I topped it with avocado. I loved the cool creaminess it brought to this thick, warm soup. It's optional of course, but highly recommended!

So quick! Slice some veggies, toss in the rice and broth, and let the pot of goodness simmer on the stove. You won't be disappointed.

Creamy Sweet Potato & Wild Rice Soup

Laurenda Marie Bennett/
Laurenda Marie Bennett/

Recipe type: Bread
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hours, 5 minutes
Serves: Six people


  • 1½ cups chopped celery
  • 1 cup chopped white onion
  • 3 cups cubed sweet potato (½-inch cubes)
  • ¾ cup uncooked wild rice
  • 32 ounces veggie broth
  • ½ can (7 ounces) unsweeted coconut milk
  • 1 tablespoon coconut oil
  • 2 large garlic cloves, minced
  • ½ teaspoon ground ginger
  • ½ teaspoon cumin
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt


  • In a large saucepan, melt the coconut oil over medium heat.
  • Add the chopped celery, onion, minced garlic, nutmeg, cayenne, cumin, and ginger, and saute for five to eight (5 to 8) minutes until veggies become slightly translucent.
  • Add the vegetable broth and bring to a boil.
  • Add the coconut milk, cubed sweet potato, and salt. Stir, cover, and continue to simmer for 35 minutes.
  • Serve in your favorite bowl and devour.

Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.

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