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.
