Description
Golden Soup is a creamy, flavorful blend of roasted chickpeas, cauliflower, and carrots infused with warming curry and turmeric spices. This comforting, nutritious soup is finished with a splash of cream or coconut milk and served with fresh lemon and cilantro, perfect for a cozy meal.
Ingredients
Scale
Roasted Vegetables
- 1 (15 oz) can chickpeas
- 1 medium head of cauliflower, cut into small florets
- 2 large carrots, peeled and cut into ½-inch-thick rounds
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 2 tablespoons olive or avocado oil
Sautéed Aromatics
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 1 tablespoon olive or avocado oil
Soup Base and Garnishes
- 4 cups vegetable or chicken stock
- ½ cup heavy cream or coconut milk
- Lemon wedges, for serving
- Chopped cilantro, for garnish
Instructions
- Preheat and Roast: Preheat your oven to 425°F. Rinse and thoroughly pat dry the canned chickpeas to remove excess moisture. In a large bowl, combine the chickpeas, cauliflower florets, carrot rounds, 1 tablespoon curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and 2 tablespoons oil. Toss everything together so the vegetables and chickpeas are evenly coated with the spices and oil. Spread the mixture evenly on a sheet pan and roast in the oven until slightly golden and tender, about 20-25 minutes.
- Sauté Aromatics: While the vegetables roast, heat 1 tablespoon oil in a large heavy-duty pot over medium heat. Add the chopped onions and sauté for 3-4 minutes until the edges start to turn golden. Add the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant. Stir in the remaining 1 tablespoon curry powder, ½ teaspoon turmeric, and ½ teaspoon salt, and continue sautéing for another 30 seconds to bloom the spices.
- Add Stock and Simmer: Pour in the vegetable or chicken stock to the pot with the aromatics. Add about half of the roasted vegetables and chickpeas to the soup. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes or until the vegetables have softened fully and the flavors meld together.
- Blend the Soup: Using an immersion blender, carefully blend the soup in the pot until creamy and smooth in texture. If you prefer a chunkier soup, blend less thoroughly. Once creamy, stir in the heavy cream or coconut milk, which will enrich the soup and add a subtle creaminess.
- Add Remaining Veggies and Finish: Add the remaining roasted vegetables and chickpeas back into the soup. Stir well and bring the soup to a gentle simmer again, then turn off the heat. Taste the soup and adjust seasoning if needed with additional salt or spices.
- Serve and Garnish: Ladle the golden soup into bowls; serve with fresh lemon wedges to squeeze on top for brightness and garnish with chopped cilantro and optionally some of the reserved roasted vegetables for added texture and presentation.
Notes
- Roasting the vegetables intensifies their natural sweetness and adds depth of flavor.
- Adjust the curry powder and turmeric levels to your taste preference for spice and earthiness.
- For a vegan option, substitute heavy cream with coconut milk and use vegetable stock.
- Using an immersion blender keeps cleanup easy and allows you to blend the soup directly in the pot.
- You can reserve some roasted veggies before blending for garnish or texture variation in the soup.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 12 mg
