Description
Golden Soup is a comforting and vibrant dish made with roasted chickpeas, cauliflower, and carrots seasoned with warming curry spices and turmeric. Blended until creamy and enriched with heavy cream or coconut milk, this flavorful soup is garnished with fresh lemon wedges and cilantro, making it a perfect nutritious meal for any season.
Ingredients
Scale
Roasted Vegetables
- 1 (15 oz) can chickpeas, drained and rinsed
- 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
Sauté Base and Soup
- 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
- 4 cups vegetable or chicken stock
- ½ cup heavy cream or coconut milk
For Serving
- Lemon wedges
- Fresh cilantro, chopped
Instructions
- Prepare and Roast Vegetables: Preheat your oven to 425°F (220°C). Rinse and thoroughly dry the chickpeas with a paper towel to remove excess moisture. In a large bowl, combine the chickpeas, cauliflower florets, and carrot rounds. Add 1 tablespoon of curry powder, ½ teaspoon of turmeric, ½ teaspoon of kosher salt, and 2 tablespoons of olive or avocado oil. Toss everything together until the vegetables and chickpeas are evenly coated. Spread the mixture in a single layer on a sheet pan and roast in the preheated oven for about 25-30 minutes, or until they turn slightly golden and become tender.
- Sauté Aromatics: While the vegetables are roasting, heat 1 tablespoon of oil in a large heavy-duty pot over medium heat. Add the chopped yellow onion and cook for 3-4 minutes, stirring occasionally, until the edges become golden and the onion softens. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Stir in the remaining 1 tablespoon curry powder, ½ teaspoon turmeric, and ½ teaspoon kosher salt, cooking for another 30 seconds to release the spices’ aroma.
- Add Stock and Simmer: Pour in 4 cups of vegetable or chicken stock to the pot. Add about half of the roasted vegetables and chickpeas to the soup. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes or until the vegetables soften further, allowing flavors to meld.
- Blend Soup: Using an immersion blender, carefully blend the soup directly in the pot until it reaches a creamy and smooth consistency. Alternatively, transfer the soup in batches to a blender and purée until smooth.
- Add Cream and Remaining Vegetables: Stir in ½ cup of heavy cream or coconut milk to enrich the soup. Add the remaining roasted vegetables, stirring them in. Simmer gently for a few minutes to warm through, then turn off the heat.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings with additional salt or spices, if needed. Serve the golden soup hot, garnished with reserved roasted vegetables and fresh chopped cilantro. Offer lemon wedges on the side for squeezing over the top to add a bright, tangy finish.
Notes
- Drying chickpeas thoroughly before roasting helps them crisp up nicely.
- You can substitute coconut milk for a dairy-free or vegan option.
- Roasting the vegetables intensifies their flavor and adds a lovely golden hue to the soup.
- Reserve some roasted vegetables for garnish to add texture and visual appeal.
- Adjust the level of spices to your preference; add more turmeric for a stronger golden color.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg
