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