Sweet potato and wild rice soup

    55 min

    This delicious soup is healthy and full of flavour.

    36 people made this

    Serves: 5 

    • 750ml (1 1/4 pints) chicken stock
    • 1 tablespoon curry powder
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt
    • 2 cloves garlic, minced
    • 1kg (2 1/4 lb) sweet potatoes, diced
    • 1 medium onion, chopped
    • 75g (3 oz) wild rice

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Pour chicken stock into a saucepan with curry powder, salt, pepper and garlic. Bring to the boil over medium heat. Add sweet potato and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.


    Make this vegan by substituting vegetable stock for the chicken stock.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    I added fresh garlic which I sauteed with the onion a bit before using. I also omitted the wild rice (to reduce carbs), used an entire quart of chicken broth, and pureed the soup before serving. To each serving I then added a dollop of plain nonfat yogurt, toasted slivered almonds, and fresh thyme leaves. This was a perfect autmnal soup.  -  20 Oct 2008  (Review from Allrecipes US | Canada)


    SO YUMMY!!!! My husband and I really enjoyed this hearty vegetarian soup. I did add 3-4 more cups of chicken broth, an extra 1/2 pound of yams, a rice mixture with wild, brown, and white rice and only used 1/2 an onion and it was delicious! I also left out the onion powder since I didn't have any. I will make it again for sure!  -  06 Jan 2005  (Review from Allrecipes US | Canada)


    This was very good - I didn't have wild rice, so substituted brown rice and added it in at the beginning with all other ingredients. Moderately spicy, depending on the curry powder used.  -  06 Dec 2005  (Review from Allrecipes US | Canada)