In a large pot over medium heat, add a drizzle of olive oil. Once hot, toss in chopped onions and minced garlic, cooking for about 3-4 minutes until the onions are translucent and fragrant.

Next, add diced carrots, celery, and sweet potatoes to the pot. Sauté for around 5-7 minutes, stirring occasionally, until they begin to soften.

Stir in the wild rice and give it a good mix with the veggies. Pour in the vegetable broth, ensuring it covers everything. Season with Old Bay seasoning and bring to a simmer over medium-high heat, about 10 minutes.

Reduce the heat to low, cover the pot, and let the soup simmer for approximately 40 minutes.

Once the rice is tender, add chopped kale and coconut milk (or half and half) to the pot. Stir well, and cook for an additional 5 minutes.

Taste the soup and adjust seasonings. Allow it to simmer for a few more minutes before serving.