Heat 1 tablespoon vegan butter in a large stockpot over medium high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 12 minutes, stirring occasionally, until fragrant.
Add in the broth, sweet potatoes, broccoli, wild rice and thyme. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. Cook the remaining vegan butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the hemp milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
Add the cream sauce to the soup, and stir gently until combined. Season to taste with salt and pepper. Serve warm or let cool and transfer to sealed container(s) and refrigerate for up to 4 days. Soup will thicken with time.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.