This Golden Soup is seriously comfort food in a bowl! It's so nourishing, full of ingredients to support your immune system during cold season, and one of the best soups to share with family and friends! You'll roast veggies and fresh ginger coated with a blend of warm spices, including vibrant turmeric that gives the soup a gorgeous golden color. Then blend everything with broth and white beans to give it a perfectly creamy consistency and add fiber and plant-based protein! Heat it in a large soup pot until it's bubbly, and serve with crusty bread or warm naan.
Quick Look: Golden Soup
- 🧁 Serves: 4
- ⭐ Features: Creamy ✓ Healthy ✓ Nutritious ✓
- ⌛️ Prep Time: 10 minutes
- 🍪 Cook Time: 40 minutes
- 🕑 Total Time: 50 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? This Golden Soup is loaded with nutrient-rich ingredients, and it gets the creamy texture from blending everything with white beans to add more fiber and plant-based protein!
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As a dietitian, I've spent years making so many different soup recipes! That's because a big bowl of soup on a cold winter day is one of my favorite ways to get in tons of healthy ingredients and a high concentration of nutrition with minimal effort.
I can officially say that this Golden Soup recipe has quickly become my go-to for soup season. It has tons of flavor, and I knew when I made it for the second time in one week it was time to share it so you can make it too!
If you like the idea of easy roasted vegetable soup recipes, some other favorites are my Butternut Squash Carrot Soup or this vegetable-packed soup for immune support Green Goddess Soup.
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Key Ingredient Notes and Substitution Ideas
This Golden Soup recipe is made with simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom of this post for measurements.
- Carrots - carrots almost caramelize when roasted, and they add some sweetness to soups! Nutritionally, they provide potassium and beta-carotene, a nutrient that converts into vitamin A in your body. Carrots are also delicious in creamy fall soups like this creamy roasted butternut squash and carrot soup.
- Sweet Potatoes - sweet potatoes add more sweetness, and they get creamy when roasted and blended. Nutritionally, they add fiber, more beta-carotene, and manganese.
- Red Bell Pepper - I love to add red bell pepper to roasted soups because the skin of the pepper chars a bit and adds a hint of smokiness. Bell pepper provides vitamin C, potassium, and dietary fiber. When choosing bell peppers, look for the ones that are brightly colored and firm. If you're looking for another veggie-packed soup with similar ingredients, try this roasted red pepper tomato soup.
- Cauliflower - in addition to all the beta-carotene-packed veggies in this soup, I like to add cauliflower. From a flavor perspective, it almost caramelizes when it's roasted, and it adds a really nice nutty flavor. If you want a soup with cauliflower as the main ingredient, try my creamy cauliflower white bean soup. Cauliflower is a cruciferous vegetable that contains fiber, vitamin C, antioxidants, and potassium. You can buy pre-cut cauliflower florets if you want a shortcut since chopping cauliflower into florets can get messy.
- Fresh Ginger - ginger adds so much flavor to the soup. It's a little spicy, and it's the thing that will have people asking what's giving the soup its amazing flavor. Nutritionally, fresh ginger root contains anti-inflammatory, antioxidant, and even antimicrobial properties.
- Onion - I use a sweet onion or yellow onion, but you can use a white onion if it's what you have on hand. Onion provides an anti-inflammatory antioxidant called quercetin and adds loads of flavor.
- Fresh Garlic - this recipe uses a full bulb of garlic. Roasted garlic cloves almost caramelize in the oven similar to the cauliflower. It adds so much flavor so don't skip it!
- Extra-Virgin Olive Oil - you'll coat the vegetables in extra-virgin olive oil before roasting them to prevent them from losing too much moisture and burning. Extra-virgin olive oil contains heart-healthy fatty acids. If you prefer a milder flavor, you can use avocado oil instead.
- Blend of Spices - this recipe calls for a blend of different spices including ground turmeric, coriander, cumin, smoked paprika, black pepper, and garlic powder. People tend to underestimate spices both for the rich flavor they can add to a recipe like this soup, and for all the antioxidants they provide! For example, turmeric contains a powerful compound, called curcumin, that has been shown to have anti-inflammatory and antioxidant properties. You can read more about the health benefits of turmeric here.
- Kosher Salt - salt enhances the flavors of all the roasted veggies. I like to add some to my veggies before roasting and then add more to taste after I blend everything.
- Low Sodium Chicken Broth - use a low sodium chicken broth to better control the saltiness. If you want to make this recipe vegan, use vegetable broth instead.
- Cannellini Beans (White Kidney Beans) - using white beans is an easy way to give this soup a creamy texture, and the beans add extra fiber, plant-based protein, zinc, and iron, which is important for immune health. I use a can of cannellini beans because they blend up really smoothly! You can easily replace them with Great Northern beans, butter beans, navy beans, or garbanzo beans.
- Lemon - fresh lemon juice brightens the flavor in this soup and ties everything together. Lemon juice also provides vitamin C.
- Optional: Tahini & Fresh Parsley - tahini adds more heart-healthy fats and also a bit of nutty flavor at the end of the soup. Fresh herbs like parsley are great for topping soup! Fresh cilantro works if you prefer. Some other topping ideas are green onions, hemp seeds, sunflower seeds, pumpkin seeds, or a splash of coconut aminos.
Recipe Variations
The best part about this creamy golden soup recipe is that you can customize it according to your taste. Below are some ideas!
- Spicy - if you like a spicy soup, add red pepper flakes or a dash of cayenne pepper.
- Creamier - if you're looking for an extra creamy texture, add some half and half or a can of coconut milk.
- Cheesy - add parmesan cheese or melty mozzarella.
- Vegan Golden Soup - use vegetable broth or vegetable stock to make this soup vegan.
- Golden Chicken Soup - turn it into a healing chicken soup by adding shredded chicken for more protein.
- Golden Lentil Soup - skip the white beans and add 1-2 cups of cooked lentils after blending everything else to turn it into a more hearty soup. For an even heartier version, you can also try this hearty lentil and vegetable soup.
How to Make Golden Soup
Below are the directions for how to make this recipe with photos I hope are helpful.
- Step 1: Preheat oven to 425℉ (218°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray. Roughly chop the carrots, sweet potatoes, bell pepper, cauliflower, and onion. I peel the carrots and sweet potatoes to make the soup smoother, but that's optional. Cut the top end off of the whole bulb of garlic and peel the fresh ginger root. Add the vegetables, garlic, and ginger to the sheet pan in a single layer and coat them with olive oil and seasonings. Make sure everything is well-coated, and that the garlic is on the sheet pan cut side up.
- Step 2: Roast everything in the preheated oven for 30-40 minutes. Oven times will vary. You'll know it's done when the red pepper is slightly charred, and the sweet potatoes and carrots are fork tender. Let it cool 10-15 minutes.
- Step 3: While the veggies cool, drain and rinse the white beans. Add the beans, broth, veggies, garlic*, ginger, lemon juice, and tahini (if using) to a high-speed blender. *To add the garlic cloves, gently squeeze them out of their skins, being careful not to get the skins in the blender.
- Step 4: Blend everything until smooth, about 2-3 minutes, using a spatula to push down the sides as needed. Give it a taste and add more salt as needed. I typically add another half teaspoon of kosher salt. To heat the soup, pour it into a large soup pot or Dutch oven and cook over medium heat until it starts to bubble. Then lower to medium-low heat or low heat for another minute or two. If it's too thick, add 1 more cup of broth or a little water.
Hint: if you don't have a high-speed blender, you can add the soup ingredients including the roasted vegetables, beans, broth, lemon juice, and tahini (if using), to a large pot and use a hand-held immersion blender to blend it.
Mallory's Dietitian Tip!
A delicious soup like this Golden Soup is a great option to get in tons of plants that support immune health! For example, the carrots, sweet potatoes, and bell peppers all provide beta-carotene, which gives them their color and also gets converted to vitamin A in the body. The cauliflower and lemon provide vitamin C, and white beans add dietary fiber, plant-based protein, iron, and zinc. Vitamin A, vitamin C, iron, and zinc are all important nutrients to support a healthy immune system. In addition, turmeric has anti-inflammatory properties. The addition of white beans in this soup makes it extra creamy, too!
Expert Tips
- Arrange the vegetables into a single layer on your sheet pan. This helps the veggies roast instead of steam. It's ok if there's a little overlap, but try to avoid it as much as possible.
- When squeezing the garlic cloves out of the bulb, I like to grip the whole bulb from the top and gently push downward. They should come out pretty easily.
- If you prefer a thicker soup, use a bit less broth. Add more broth if you want a thinner soup.
- This recipe calls for low sodium broth so you can better control the saltiness. Give it a taste and add more salt as needed.
Golden Soup FAQs
Yes, this is a gluten-free recipe.
Yes, this is a dairy-free soup.
Use the tips below for storage:
Refrigerator - store cooled leftover soup in an airtight container in the fridge for up to 3-4 days.
Freezer - let the soup cool to room temperature and store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Reheating - reheat soup on the stovetop, on low heat in a slow cooker, or in the microwave.
More Roasted Vegetable Soup Recipes
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Golden Soup Recipe with Turmeric and Vegetables
Equipment
- 1 sheet pan (half sheet)
Ingredients
- 2 large carrots
- 2 cups sweet potatoes, diced into large pieces
- 2 cups cauliflower florets
- 1 red bell pepper
- 1 small yellow onion (or ½ large)
- 1 bulb garlic
- 1 inch ginger root (or ½ teaspoon ground ginger)
- 1½ teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1½ teaspoon kosher salt, divided, more to taste (use 1 teaspoon for roasting the veggies and remainder to add at the end)
- 2 tablespoon extra-virgin olive oil
- 1 (15 oz) can cannellini beans (or other white bean)
- 4 cups low sodium chicken broth
- 2-3 tablespoon lemon juice (~1 large lemon)
- 1 tablespoon tahini (optional)
- ¼ cup fresh parsley (optional for garnish)
Instructions
- Preheat oven to 425℉ (218°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray. Roughly chop the carrots, sweet potatoes, bell pepper, cauliflower, and onion. I peel the carrots and sweet potatoes to make the soup smoother, but that's optional. Cut the top end off of the whole bulb of garlic and peel the fresh ginger root. Add the vegetables, garlic, and ginger to the sheet pan in a single layer and coat them with olive oil and seasonings. Make sure everything is well-coated, and that the garlic is on the sheet pan cut side up.
- Roast everything in the preheated oven for 30-40 minutes. Oven times will vary. You'll know it's done when the red pepper is slightly charred, and the sweet potatoes and carrots are fork tender. Let it cool 10-15 minutes.
- While the veggies cool, drain and rinse the white beans. Add the beans, broth, veggies, garlic*, ginger, lemon juice, and tahini (if using) to a high-speed blender. *To add the garlic cloves, gently squeeze them out of their skins, being careful not to get the skins in the blender.
- Blend everything until smooth, about 2-3 minutes, using a spatula to push down the sides as needed. Give it a taste and add more salt as needed. I typically add another half teaspoon of kosher salt. To heat the soup, pour it into a large soup pot or Dutch oven and cook over medium heat until it starts to bubble. Then lower to medium-low heat or low heat for another minute or two. If it's too thick, add 1 more cup of broth or a little water.
- Hint: if you don't have a high-speed blender, you can add the soup ingredients including the roasted vegetables, beans, broth, lemon juice, and tahini (if using), to a large pot and use a hand-held immersion blender to blend it.
Notes
- Arrange the vegetables into a single layer on your sheet pan. This helps the veggies roast instead of steam. It's ok if there's a little overlap, but try to avoid it as much as possible.
- When squeezing the garlic cloves out of the bulb, I like to grip the whole bulb from the top and gently push downward. They should come out pretty easily.
- If you prefer a thicker soup, use a bit less broth. Add more broth if you want a thinner soup.
- This recipe calls for low sodium broth so you can better control the saltiness. Give it a taste and add more salt as needed.
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