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Mince garlic. Dice carrots, celery and onion. Slice mushrooms. Peel and cube sweet potato.
Heat oil, garlic, onions, carrots and celery in a large pot or dutch oven over medium-low heat
Saute until soft and fragrant - about 8 minutes
Add salt, pepper, and smoked paprika to the pan and saute for an additional 2 minutes
Add sliced mushrooms, cubed sweet potato, vegetable broth, coconut milk, and wild rice to the pot
Increase the heat to high and bring the mixture to a boil
Once boiling, reduce to a simmer
Cover the pot and simmer for 45 minutes stirring frequently
Turn off the heat and remove the pot from the hot burner
Stir in 1 tbsp balsamic vinegar (trust me on this!)
Serve the soup on its own or with some cooked meat mixed in for extra protein