2 Tbsp coconut oil or butter
1 1/2 tsp red curry paste
1 large clove garlic, finely chopped
1 yellow onion, chopped
3/4 cup wild rice
1/4 cup brown rice
3 cups chicken or vegetable broth, or water
1 cup water
1 sweet potato, peeled and cut into small cubes
1 tsp ground turmeric
1 Tbsp sugar
1 Tbsp soy sauce
1 14-ounce can coconut milk
squeeze of lime juice
Heat 1 Tbsp coconut oil in a heavy soup pot over medium-high heat, then add the curry paste, garlic, and onion and sauté for 3 or 4 minutes, until the onion begins to soften. Make sure the curry paste is evenly distributed before moving on to the next step.
Stir in the wild rice and 3 cups of the broth or water. Bring to a simmer, lower the heat a bit, and cook, covered, for about 45 minutes, or until the rice starts to soften, split and show it fluffy insides.
Meanwhile, prepare the sweet potatoes. Warm remaining 1 Tbsp coconut oil in a skillet over medium-high heat, then add the cubed potatoes and a few pinches of salt. Toss to coat the potatoes, then cook a few minutes, until they start to get some color on the bottom. Give them another toss to brown the other side, and continue tossing every few minutes to get more color and crispiness. If the pan dries out at all, add a bit more oil. When the sweet potatoes are cooked through, season to taste with salt, then scoop them out onto a paper towel to use a topping for the soup.
When the wild rice is tender, stir in the turmeric, sugar, soy sauce, coconut milk, 1 cup water, and 1 tsp salt. Stir, return to a simmer, and cook for another 5 minutes to meld flavors. Remove from heat and finish with a generous squeeze of lime juice. Taste for seasoning and add a bit more salt if need be. When you go to serve, ladle from the bottom of the pot to make sure each person gets plenty of rice in their bowl, and top with a generous sprinkling of sweet potatoes.
adapted from Heidi Swanson's Super Natural Cooking