1 cup wild rice, rinsed

3-4 large carrots, peeled and diced

1 large red onion, diced

1/2 cup slivered almonds

5 cloves garlic, diced

2 tbsp vegan butter

1 tbsp cornstarch or flour

4-6 cups of vegetable stock

1 cup small diced yellow potato

1 tbsp celery flakes (can use 1-2 real celery stalks as well)

3 tbsp Jamaican Curry or your fave curry

1-2 cups shitake mushrooms, diced

1 can of unsweetened coconut cream or milk

Salt and pepper

In dutch oven or large stock pot, heat butter over medium heat and add diced onions plus a pinch of salt, sauté until onions are caramelized (translucent and browned around the edges, about 5 minutes), add diced garlic, stir.

Add the cornstarch or flour, stir to make a roux. The mixture may be a little chunky at first. Add a splash of vegetable broth until the roux smooths out.

Add carrots and cook for 5 more minutes. Add diced potatoes, broth, curry, celery flakes, mushrooms, and almonds. Cover and bring to a simmer for about 20-30 minutes or until rice and potatoes are tender.

Add can of coconut cream. Stir

Salt and pepper to taste.

Kids don’t like mushrooms? I saute my mushrooms on the side and then add them to the soup after like a heavy garnish.

Serves well with a crusty bread like a baguette