Curried Wild Rice Soup is a warm, comforting bowl filled with earthy rice, tender vegetables, and aromatic spices. The curry adds a gentle heat and depth of flavor, while the wild rice brings a nutty texture that makes each spoonful hearty and satisfying. It’s creamy, lightly spiced, and full of cozy flavors — perfect for chilly days or when you want something wholesome but easy to make. This soup can stand alone as a main dish or pair beautifully with crusty bread or a light salad.
1. Cooking Time: 50 minutes
2. Serving: 6 servings
3. Ingredients:
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2 tablespoons butter or olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 teaspoon curry powder (mild or medium, to taste)
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½ teaspoon turmeric (optional for color)
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½ teaspoon salt
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¼ teaspoon black pepper
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¾ cup uncooked wild rice, rinsed
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4 cups vegetable or chicken broth
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1 cup water
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1 cup cooked shredded chicken (optional)
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1 cup milk or half-and-half (for creaminess)
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1 tablespoon all-purpose flour (to thicken)
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1 tablespoon lemon juice
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2 tablespoons chopped fresh parsley or cilantro for garnish
4. Instructions:
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Sauté the vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Add garlic and cook another minute.
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Add the spices: Stir in curry powder, turmeric, salt, and black pepper. Let them toast for 30 seconds to release their aroma.
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Add rice and broth: Stir in the wild rice, then pour in the broth and water. Bring to a boil, reduce the heat, and simmer covered for 40–45 minutes until the rice is tender.
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Add chicken (optional): If using chicken, stir it in during the last 10 minutes of cooking.
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Make it creamy: In a small bowl, whisk flour with milk until smooth. Stir this mixture into the soup and cook for another 5 minutes until slightly thickened.
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Finish: Add lemon juice to brighten the flavor and adjust salt and seasoning to taste.
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Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot.
5. Nutrition (per serving):
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Calories: 290
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Carbohydrates: 38g
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Protein: 10g
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Fat: 11g
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Fiber: 4g
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Sugar: 6g
6. Tips:
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To make it vegan, use olive oil instead of butter and skip the chicken; use coconut milk instead of dairy for extra richness.
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For more texture, add diced potatoes, bell peppers, or peas.
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You can use a wild rice blend, but pure wild rice gives a more distinct nutty flavor.
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The soup thickens as it stands — thin it with a little extra broth or water before reheating.
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Add a pinch of cayenne or red chili flakes for extra warmth.
