In a large pot, combine the sweet potatoes, short grain brown rice, minced garlic, ground coriander, ground cinnamon, and sea salt. Pour in 3 cups of vegetable broth and stir well. The vibrant colors of the sweet potatoes and the fragrant spices will make your kitchen smell amazing.
Bring the mixture to a boil over medium heat. As it heats up, keep an eye on it and stir occasionally. Once boiling, reduce the heat to a simmer. The bubbling sound will let you know it’s doing its job, and you’ll see the ingredients melding together as they soften.
Let it simmer for about 20 to 25 minutes, or until the sweet potatoes and rice are tender. You’ll notice the sweet potatoes become soft and the rice plump, absorbing all those beautiful flavors.
Once tender, pour the soup mixture into a blender. Blend on high until smooth. Take your time with this step, as this is where the magic happens. You want it to be creamy and velvety, so stop and scrape down the sides as needed.
Return the blended soup back to the pot. If it’s too thick, feel free to add more of the remaining vegetable broth until you reach your desired consistency. You should aim for a creamy soup that’s not overly thick but still hearty.
Warm the soup over low heat, stirring constantly. Add the lemon juice and heavy cream (or nut cream) at this point. The lemon juice will brighten the flavors and the creaminess will elevate the soup, making it smooth and delectable.
While the soup is heating, preheat your oven to 325˚F. Spread the rolled oats, raw buckwheat, and pepitas on a baking sheet. This will be the base for your crunchy granola topping.
In a small pot, warm the coconut oil, brown rice syrup, and a pinch of sea salt together over low heat. Stir until combined; this will help the granola clump together nicely when baked.
Pour this mixture over the oat and seed mixture and stir gently to coat everything evenly. Make sure all the ingredients are well-mixed and coated, as this will ensure a uniformly crunchy granola.
Spread the mixture out in a thin layer on the baking sheet. Bake for about 15 to 20 minutes, stirring once or twice to prevent burning. The granola is done when it’s golden brown and has a crisp texture. Your kitchen will smell incredible during this time!
Once baked, remove the granola from the oven and let it cool completely. As it cools, it will harden into clusters, perfect for topping your soup.
Divide the soup into two bowls and generously top each with the crunchy granola before serving. The combination of creamy soup and crunchy topping is a texture lover’s dream!
