Sometimes a recipe comes along that is worth doubling because lunchtime requires a reheat and repeat button. This beautiful soup from Heather McDonnell Babineau-Z of Whole and Nourished is one of those recipes. It’s rich in flavor, satisfying enough to curb every afternoon slump, and utterly craveable. In fact, it’s even better the next day.
SERVES 4–6
1½ pounds sweet potatoes, peeled and cut into ½-inch cubes
2 tablespoons olive oil
Salt to taste
Pepper to taste
1½ tablespoons coconut oil
1 yellow onion, finely diced
2 shallots, finely diced
1 teaspoon minced garlic
2 teaspoons red curry paste
1½ tablespoons coconut aminos or soy sauce
2 teaspoons ground turmeric
1 tablespoon sugar
1 teaspoon salt
1 cup wild rice, rinsed and drained
4 cups vegetable broth or water
1 (13.5-ounce) can full-fat coconut milk
Chopped fresh cilantro
Lime wedges
Preheat oven to 400° F.
Toss sweet potato cubes with olive oil, salt, and pepper on a rimmed baking sheet and roast for 25–30 minutes, until tender and caramelized at the edges.
Sauté the aromatics by heating coconut oil in a large Dutch oven over medium heat. Add the onions and shallots and cook until soft, about 5–7 minutes. Stir in the garlic and red curry paste and cook for 1 minute, until fragrant.
Stir in the coconut aminos, turmeric, sugar, salt, wild rice, broth, and coconut milk. Bring to a boil, cover, and turn the heat to low, simmering gently for 50–60 minutes. Stir every 15 minutes, until the rice grains split and soften.
To serve, ladle soup into bowls and top generously with roasted sweet potatoes, fresh cilantro, and a squeeze of fresh lime juice.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourciang, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
