Description
A nourishing golden soup with turmeric, ginger, and coconut milk for when you need to warm your soul.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium head of cauliflower, cut into small florets (about 1¾ pounds)
- 3 large carrots, peeled, cut into ½-inch-thick rounds
- 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 stock
- 1 (13.5-ounce) can full-fat coconut milk, shaken
- 1 teaspoon sugar
- 2 tablespoons fresh lemon juice
- Minced fresh cilantro, for serving
Instructions
- Preheat: Preheat the oven to 425°F with a rack in the center position.
- Prepare Veggies: Pat the chickpeas dry with a paper towel. Combine the chickpeas, cauliflower and carrots to a rimmed sheet pan.
- Roast: In a small bowl, combine 1 tablespoon of the curry powder, ½ teaspoon of the turmeric, ½ teaspoon of the salt, and ⅛ teaspoon of the cayenne (if using). Drizzle the vegetables with 3 tablespoons of the olive oil and sprinkle with the spice mixture; toss until coated. Roast until the vegetables are tender, about 20 minutes.
- Sauté and Simmer: Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot. Once the oil is glistening, add the onions and cook stirring until beginning to soften, 4 minutes. Add the ginger and garlic and cook, stirring until fragrant, 1 more minute. Add the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using) and stir until evenly coated. Stir in the stock, coconut milk, sugar, and lemon juice, until fully combined and heated through.
- Blend: Add half of the roasted veggies and chickpeas to the soup. Using an immersion blender, blend the soup in the pot until very smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.) Stir the remaining vegetables and chickpeas into the soup.
- Serve: Divide the soup between 8 bowls and serve topped with cilantro.
Notes
Store leftovers in the fridge for 3-4 days, or in the freezer for up to 3 months. Cool leftovers until room temperature before storing. The soup often tastes even better the day after preparation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 246 kcal
- Sugar: 4 g
- Sodium: 666 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: golden soup, turmeric ginger soup, vegan coconut soup, healthy warming soup