Step into a world of warmth and flavor with our Golden Soup recipe. This hearty blend of chickpeas, cauliflower, and carrots, infused with aromatic spices like yellow curry and turmeric, promises to ignite your senses and soothe your soul. Perfect for chilly evenings or anytime you crave a comforting bowl of goodness, this soup is a true delight for the palate and the spirit.
In our household, Golden Soup holds a special place as a comforting remedy for dreary days and weary hearts. I vividly recall the first time I whipped up a batch for my family. As the fragrant spices filled the air, anticipation grew in the kitchen. With each spoonful, we were transported to a realm of warmth and flavor, where worries melted away and only contentment remained. Since that memorable day, Golden Soup has become a cherished favorite, a symbol of comfort and togetherness that we eagerly share with loved ones.
Why This Golden Soup is a Must-Try:
- Vibrant flavors: With a blend of aromatic spices like yellow curry, turmeric, and garlic, this soup bursts with vibrant flavors that awaken the taste buds.
- Nutrient-packed ingredients: Loaded with chickpeas, cauliflower, and carrots, this soup is not only delicious but also packed with essential nutrients, making it a wholesome choice for any meal.
- Creamy coconut milk base: The addition of full-fat coconut milk lends a luxurious creaminess to the soup, balancing out the spices and adding depth to every spoonful.
- Easy preparation: With simple steps and readily available ingredients, this recipe is a breeze to prepare, perfect for busy weeknights or lazy weekends.
Ingredients:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 medium head cauliflower, cut into small florets (about 1¾ pounds)
- 3 large carrots, peeled and cut into ½-inch-thick rounds
- 3 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1½ teaspoons 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 or chicken stock
- 1 can (13.5 ounces) full-fat coconut milk, shaken
- 1 teaspoon sugar
- 2 tablespoons fresh lemon juice
- Minced fresh cilantro, for serving
Directions:
- Preheat the oven to 425°F (220°C) with a rack in the center position.
- Pat dry the chickpeas with a paper towel. On a rimmed sheet pan, combine the chickpeas, cauliflower, and carrots.
- In a small bowl, mix 1 tablespoon of curry powder, ½ teaspoon of turmeric, ½ teaspoon of sea salt, and ⅛ teaspoon of cayenne pepper (if using). Drizzle 3 tablespoons of olive oil over the vegetables and sprinkle with the spice mixture, tossing until evenly coated. Roast until the vegetables are tender, about 20 minutes.
- In a large stockpot, heat the remaining 1 tablespoon of olive oil. Once glistening, add the chopped onions and cook until beginning to soften, about 4 minutes. Stir in the grated ginger and minced garlic, cooking until fragrant, about 1 more minute. Add the remaining 2 tablespoons of curry powder, ½ teaspoon of turmeric, ½ teaspoon of sea salt, and ⅛ teaspoon of cayenne pepper (if using), stirring until evenly coated.
- Pour in the stock, coconut milk, sugar, and lemon juice, stirring until fully combined and heated through.
- Add half of the roasted vegetables and chickpeas to the soup. Using an immersion blender, blend the soup in the pot until very smooth. Alternatively, transfer the soup to a blender, let cool briefly, and blend until smooth. Stir in the remaining vegetables and chickpeas.
- Divide the soup between 8 bowls and serve topped with minced fresh cilantro.
Notes: For a smoother texture, blend the entire soup instead of leaving some vegetables whole. Adjust the cayenne pepper according to your preferred level of spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy the comforting warmth of Golden Soup any time you need a taste of cozy comfort!
