Golden Soup is a vibrant, nourishing soup made with turmeric, ginger, and coconut milk. This creamy, flavorful soup offers a soothing pick-me-up with a bright, sunny color and a depth of comforting flavors. It’s the perfect choice when you need a healthy, warming meal.
Why You’ll Love This Recipe
Packed with immune-boosting turmeric, fresh ginger, and hearty vegetables like cauliflower and chickpeas, this soup is a true comfort food. The combination of roasted vegetables and rich coconut milk makes it smooth, flavorful, and incredibly satisfying. Plus, it’s vegan and gluten-free, making it suitable for a variety of dietary needs.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium head of cauliflower, cut into florets
- 3 large carrots, peeled and sliced
- 3 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1½ teaspoon sea salt
- ¼ teaspoon cayenne pepper (optional)
- 4 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- 4 cups vegetable or chicken stock
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 400°F (200°C). Toss chickpeas, cauliflower, and carrots with olive oil and spices. Roast for 25-30 minutes until browned.
- In a large pot, sauté onion, garlic, and ginger until fragrant. Add stock, coconut milk, sugar, and lemon juice, and bring to a simmer.
- Blend half of the roasted vegetables and chickpeas into the soup using an immersion blender or a regular blender.
- Stir the remaining roasted vegetables into the soup for added texture.
- Serve hot, garnished with fresh cilantro.
Servings and Timing
This recipe serves 8 people.
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
Variations
- Add a pinch of cinnamon or cardamom for extra warmth.
- Add greens like spinach or kale for more nutrition.
- For a spicier kick, add extra cayenne pepper or chili flakes.
Storage/Reheating
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
FAQs
Can I make this soup without coconut milk?
Yes, you can use almond milk or another dairy-free milk substitute, though the flavor will be different.
Can I use canned vegetables instead of fresh?
Fresh vegetables are recommended for the best texture and flavor, but canned veggies can work in a pinch.
Can I make this soup spicier?
Add more cayenne pepper or fresh chili peppers to ramp up the heat.
How do I store leftover soup?
Store in an airtight container in the fridge or freeze for longer storage.
Can I use a different type of bean?
Yes, you can substitute chickpeas with white beans or lentils.
Conclusion
Golden Soup is the perfect healthy, comforting meal, packed with flavor and nutrition. With turmeric’s anti-inflammatory benefits and the richness of coconut milk, this soup is as nourishing as it is delicious. Make a batch today for a cozy meal that will warm you up from the inside out!
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Golden Soup
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Soup, Vegan, Gluten-Free
- Method: Roasting, Stovetop
- Cuisine: Global, Comfort Food
- Diet: Gluten Free
Description
Golden Soup is a vibrant and nourishing soup made with turmeric, ginger, cauliflower, and coconut milk. This creamy, flavorful soup is a comforting, immune-boosting meal with a bright, sunny color and depth of flavor. It’s vegan, gluten-free, and perfect for a healthy pick-me-up.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium head of cauliflower, cut into florets
- 3 large carrots, peeled and sliced
- 3 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1½ teaspoon sea salt
- ¼ teaspoon cayenne pepper (optional)
- 4 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- 4 cups vegetable or chicken stock
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas, cauliflower, and carrots with olive oil and spices. Roast for 25-30 minutes until browned.
- In a large pot, sauté onion, garlic, and ginger until fragrant. Add stock, coconut milk, sugar, and lemon juice. Bring to a simmer.
- Blend half of the roasted vegetables and chickpeas into the soup using an immersion blender or regular blender.
- Stir in the remaining roasted vegetables for added texture.
- Serve hot, garnished with fresh cilantro.
Notes
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Variations: Add a pinch of cinnamon or cardamom for extra warmth, or include greens like spinach or kale for added nutrition.
- For more spice, add extra cayenne pepper or chili flakes.
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