Vegan Golden Soup
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
- more or less to taste*1 tbsp all purpose seasoning
- 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
- more or less to taste2 tsp salt
- more or less to taste1 tsp black pepper
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 4 cups vegetable stock
more as desired), (945mL
- 1 tbsp lemon juice
Directions
- 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
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
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
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
Pour soup into bowls and top with your roasted chickpeas and vegetables. Serve with toasted bread if desired.
Vegan Golden Soup
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About this Recipe
Craving a comforting, nutritious meal that's bursting with flavor? This Vegan Golden Soup is your answer, offering a delightful culinary experience in every spoonful. You'll love how delicious this vegan golden soup is, and its nutrition benefits will truly uplift you!This soup gets its incredible 'golden' hue and deep flavor from a thoughtful blend of sweet potatoes, carrots, turmeric, and warming spices like cinnamon and nutmeg. The raw cashews are the secret to its luscious, creamy texture, ensuring a rich mouthfeel without any dairy, making it a truly satisfying plant-based option.Prepare for a bowl of pure comfort with a vibrant, golden color. You'll savor a creamy, rich broth studded with tender sweet potato, chickpeas, and cauliflower, all infused with aromatic ginger, turmeric, and a hint of red curry. It’s a hearty, satisfying soup that promises to be both nourishing and incredibly flavorful, perfect for a cozy evening.Feel free to adjust the amounts of sweet potato and cauliflower to your liking for a chunkier or smoother soup. If you prefer a milder spice level, start with a smaller amount of red curry paste and add more gradually until it suits your taste. You can also adjust the all purpose seasoning, salt, and pepper to your exact preference.This nourishing soup is perfect for a comforting weeknight dinner or a wholesome lunch. Serve it warm on its own, or with a sprinkle of fresh herbs if you desire a vibrant garnish.