Creamy Sweet Potato and Wild Rice Soup

Total Time
Prep 0 mins
Cook 20 mins

Wonderful flavored sweet potato soup. Bake the potatoes before hand. They should be done well enough that the skin just slips off. Ditto for the wild rice. This shortens the cooking time and doesn't hurt the soup at all. The original was from the Veg. Journal.

Ingredients Nutrition


  1. Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
  2. Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
  3. Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.
  4. If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.


Most Helpful

A wonderful, nourishing recipe that is just right for fall eating. I cut back the oil even further (the creamy nature of the oats and sweet potato make it unnecessary) but otherwise followed it the letter. My whole family loved it, yum!

jq.hannah September 27, 2009

ohmigosh, this soup was amazing.. I served it at a dinner to 20 guests and literally had to scrape the pot. Not a drop was left in anyone's bowl; a definate first for me- catering to 20 different palates. I actuaaly just looked this up again to make for dinner tonight.. The only change I made was using dark miso instead of white; it gave it a richer flavor, I think. thank you for a great recipe!

mygod7 November 21, 2006

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