Vegan Golden Soup

Vegan Golden Soup

from makeitdairyfree.com
45 min
8 servings

You will love how delicious this vegan golden soup is with every spoonful you take! Not to mention how the nutrition benefits will uplift you!

Ingredients

  • 4 tbsp olive oil, (divided)
  • 15 oz can chickpeas, (drained and rinsed (439g))
  • 1 large sweet potatoes, (peeled and cubed, divided)
  • 1 head cauliflower, (cut into bite size pieces, divided)
  • 1 tbsp all purpose seasoning, (more or less to taste*)
  • 3-4 medium carrots, (chopped )
  • 1 medium onion, (diced)
  • 1 cup raw cashews ((113g))
  • 3 cloves garlic, (roughly chopped)
  • 1 tbsp fresh ginger, (grated)
  • 1 tbsp turmeric
  • 1 tbsp red curry paste (*see sub in notes)
  • 2 tsp salt, (more or less to taste)
  • 1 tsp black pepper, (more or less to taste)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 cups vegetable stock ((945mL), more as desired)
  • 1 tbsp lemon juice

Directions

  1. 1

    Preheat oven to 425°F(218°C). In a large bowl add all chickpeas, 1/2 of the cubed sweet potatoes and 1/2 of the cauliflower. Drizzle with 2 tbsp olive oil and all purpose seasoning. Stir to get everything coated well. Spread out evenly onto a large baking tray. Place into the oven for 20 - 25 min or until preferred texture is reached. When done, set aside.

  2. 2

    Add a large dutch oven or heavy bottomed pot over medium-low heat. Add remaining 2 tbsp oil and allow to heat up. Add the remaining sweet potatoes and cauliflower, along with carrots, onions, cashews, and garlic. Cook for 6 - 8 minutes stirring every few minutes until onions are softened and ingredients are fragrant.

  3. 3

    Stir in the ginger, turmeric, curry paste, salt, pepper, cinnamon and nutmeg. Cook for 1 - 2 minutes to toast, careful not to burn the spices. Add vegetable stock. Bring to a boil, lower the heat to simmer cover and cook until ingredients are easily pierced with a fork (~10-15 mins).

  4. 4

    In batches, transfer the soup into a high speed blender and blend until ingredients are creamy in consistency. If needed, put the soup back into the same pot and additional water/stock to thin out the soup (an additional 1-2cups). Add lemon juice. Stir until well combined.

  5. 5

    Pour soup into bowls and top with your roasted chickpeas and vegetables. Serve with toasted bread if desired.