Go Back
–+ servings
Golden Soup

Warm and Creamy Golden Soup for a Cozy Night In

This Golden Soup is a creamy, nutrient-rich dish filled with roasted veggies and nourishing chickpeas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 can Chickpeas Provides protein and texture
  • 1 head Cauliflower Can substitute with broccoli
  • 2 medium Carrots Other root vegetables can be used
  • 2 tbsp Yellow Curry Powder Can substitute with curry paste
  • 1 tsp Ground Turmeric Use fresh turmeric for more potency
  • 1 tsp Sea Salt Use kosher salt if needed
  • 1/4 tsp Cayenne Pepper Optional, omit for a milder soup
  • 2 tbsp Extra-Virgin Olive Oil Can substitute with coconut oil
  • 1 medium Yellow Onion Can substitute with shallots
  • 1 tbsp Grated Fresh Ginger Ground ginger can be used
  • 3 cloves Garlic Cloves Can use garlic powder as a substitute
  • 4 cups Vegetable or Chicken Stock Homemade stock enhances flavor
  • 1 can Full-Fat Coconut Milk Use light coconut milk for a lower-fat option
  • 1 tbsp Sugar Can substitute with maple syrup or agave
  • 2 tbsp Fresh Lemon Juice Lime juice can also work well
  • 1/4 cup Minced Fresh Cilantro Can substitute with parsley

Equipment

  • oven
  • baking sheet
  • Stockpot
  • Immersion blender

Method
 

Step-by-Step Instructions for Golden Soup
  1. Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. Spread chickpeas, cauliflower, and carrots on the baking sheet in a single layer.
  3. Combine yellow curry powder, ground turmeric, sea salt, cayenne pepper, and drizzle with olive oil; toss vegetables to coat.
  4. Roast the vegetables in the preheated oven for about 20 minutes, stirring halfway.
  5. In a stockpot, heat olive oil and sauté chopped yellow onions until soft and translucent.
  6. Add minced garlic and grated ginger to the pot, sautéing for an additional 2 minutes.
  7. Stir in spices, vegetable or chicken stock, coconut milk, sugar, and lemon juice; heat through.
  8. Remove half the roasted vegetables and blend with an immersion blender until smooth.
  9. Stir in the remaining roasted veggies, leaving chunks for texture.
  10. Ladle soup into bowls, garnish with cilantro, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Let the soup sit overnight for deeper flavors. Store in the fridge for up to 3-4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!