This cozy, herby wild rice soup builds its flavor the classic way: onion, carrot, and celery sautéed until soft, then garlic, thyme, rosemary, and smoked paprika bloomed until the kitchen smells incredible. A light dusting of flour thickens the base before it's whisked into a rich, savory broth alongside a hearty wild rice blend that simmers until perfectly tender. Full-fat coconut milk gets stirred in at the end, turning the whole pot velvety and rich without any dairy in sight. Ladled into bowls and finished with a scatter of fresh parsley, it's the kind of thick, warming soup that feels like a hug on a cold night. This one is a great fit for a vegan kitchen, delivering all that creamy, slow-simmered comfort in every spoonful.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
Add the garlic, thyme, rosemary, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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