Golden Soup Recipe with Turmeric and Vegetables
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.
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
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.
Nutrition
Serving: 2 cupsCalories: 295kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1180mgPotassium: 1123mgFiber: 11gSugar: 9gVitamin A: 300IUVitamin C: 115mgCalcium: 145mgIron: 4mg
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