Step 1

Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.

Step 2

Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat

Step 3

Saute until soft and fragrant – about 8 minutes

Step 4

Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes

Step 5

Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot

Step 6

Increase the heat to high and bring the mixture to a boil

Step 7

Once boiling, reduce to a simmer

Step 8

Cover the pot and simmer for 45 minutes stirring frequently

Step 9

Turn off the heat and remove the pot from the hot burner

Step 10

Stir in 1 tbsp balsamic vinegar (trust me on this!)

Step 11

Serve the soup on its own or with some cooked meat mixed in for extra protein