Vegan Golden Soup

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!

The key to great golden soup? Balancing the textures. The soft, rich, creamiest of this bisque-style golden soup along with the crispy texture of the oven roasted cauliflower, sweet potatoes, and chickpeas.

The result: Move over golden milk—there’s a new winter favorite in our kitchen.

Okay, maybe not new exactly. We’ve been making variations of this cozy, nourishing golden soup for years.

History: Golden milk—also known as turmeric milk, or haldi doodh in Indian culture—has long been used for its health-supporting properties, especially during colder seasons. While the drink itself has deep roots in Ayurvedic tradition, golden soups began gaining popularity in the wellness space around the same time. You might even remember the version from Pinch of Yum making the rounds, though it’s harder to trace these soups back to a single cultural source the way we can with haldi doodh.

Our version is inspired by the flavors we love in golden milk—like turmeric, ginger, and garlic—but turned into a hearty, feel-good soup that’s perfect for cold nights, meal prep, or whenever you need a little boost.

Ingredients

• 4 tbsp olive oil, divided
• 15 oz can chickpeas, drained and rinsed
• 1 large sweet potatoes, peeled and cubed, divided
• 1 head cauliflower, cut into bite size pieces, divided
• 1 Tbsp all-purpose seasoning
• 3-4 medium carrots, chopped
• 1 medium onion, diced
• 1 cup raw cashews
• 3 cloves garlic, roughly chopped
• 1 Tbsp fresh ginger, grated
• 1 Tbsp turmeric
• 1 Tbsp red curry paste
• 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
• 1 Tbsp lemon juice

Directions

1. To start you’re going to preheat the oven to 425°F.
2. Into a large bowl add in all your chickpeas, and then 1/2 your sweet potatoes and cauliflower. Drizzle with oil and all purpose seasoning. Stir together well.
3. Then spread onto a large baking sheet and cook for 20-25 minutes.
4. While that’s cooking, into a large dutch oven or heavy bottomed pot, you’re going to add ore oil and then cooking your onions, garlic, cashews and remaining sweet potato and cauliflower.
5. You’ll want to allow this mixture to cook for 6-8 minutes, stirring often. Your onion should have started to softened and the ingredients are becoming fragrant.
6. Then stir in your spices and add the vegetable stock.
7. Bring this to a boil, then lower heat and cover so the ingredients can simmer. You will continue cooking this until a fork easily pierces through your ingredients which will be about 10-15 minutes.
8. Finally, working in batches if needed, add your ingredients from your pot to a blender and blend until creamy.
9. The consistency will be creamy, almost bisque like. If you’re prefer a thinner texture, you can pour the blender ingredients back into your pot and add additional stock.
10. Finally, you’re going to pour into bowls and top with your vegetables from roasting earlier.

Notes

• Substitute red curry paste with 1 tablespoon tomato paste, 1 teaspoon curry powder, ½ teaspoon chili powder and optional ¼ to ½ teaspoon red pepper flakes
• If you don’t have a high speed blender, you may have to strain any chucks out.
• All Purpose Seasoning: Any blend of seasoning called all-purpose seasoning will work for this recipe

Nutrition

Serving: 1.5cup | Calories: 288kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1264mg | Potassium: 684mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10456IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 4mg