Above view of wild rice and mushroom soup in a serving bowl

Sweet Potato Mushroom and Wild Rice Soup

Creamy vegan sweet potato, mushroom and wild rice soup

Recipe By: Madeline
Prep: 10 minutesCook: 1 hourTotal: 1 hour 10 minutes
Servings: 6 servings 1x


  • 3 tbsp oil
  • 4 cloves garlic
  • 1.5 cups diced celery
  • 1.5 cups diced carrots
  • 1 large yellow onion
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/4 tsp crushed red pepper
  • 3 cups sliced mushrooms
  • 1 cup dry wild rice
  • 1 large sweet potato
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 tbsp balsamic vinegar


  1. Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.
  2. Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat
  3. Saute until soft and fragrant – about 8 minutes
  4. Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes
  5. Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot
  6. Increase the heat to high and bring the mixture to a boil
  7. Once boiling, reduce to a simmer
  8. Cover the pot and simmer for 45 minutes stirring frequently
  9. Turn off the heat and remove the pot from the hot burner
  10. Stir in 1 tbsp balsamic vinegar (trust me on this!)
  11. Serve the soup on its own or with some cooked meat mixed in for extra protein
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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