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!
Move over golden milk, there’s a new winter fav in the house! All jokes aside, you will love not only the taste of this vegan golden soup but the health benefits as well.
Golden milk, also know as turmeric milk, but in Indian culture known as Haldi Doodh, is a wildly known recipe for it’s health benefits that gained popularity around 2015.
While lesser known, some golden soups started popping up around the same time. A quick Google search pops up a golden soup from Pinch of Yum, although the exact origin or tracing this one back to Indian culture isn’t as easy to uncover.
We’ve been making some variations as long as we’ve been making golden milk during it’s prime popularity and we wanted to share today our take on the soup as well.
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Why You’ll Love This Golden Soup
Flavorful
When you look at the ingredients themselves, they don’t necessarily scream out at you. Most are just simple vegetables and spices. However, where the real magic happens is when you combine them all together. You get this insanely flavorful dish that is full of comfort and goodness.
Comfort Food
We all know that soups are comforting. Those warm bowls and then each bite feels like you’re on cloud nine as you soak up all the amazingness in each spoonful. There’s nothing like a bowl of soup on a cold winter day.
Nutritious
We are all prone to needing more nutritional benefits in the winter and loading up a warm bowl or soup with healthy ingredients is just the trick to keeping you out and about.
Soups helps by:
- keeping fluids up
- great source of fiber
- aids in digestion
- helps retain vitamins and minerals
- easily allows you to get daily vegetable intake
Vegan Golden Soup Recipe Ingredients:
Gather your ingredients!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make vegan soup:
- chickpeas – a great source of protein and a nice crunchy element added to the top of the dish. You want your chickpeas to be cooked prior to using, so you can make from dried chickpeas or drain and rinse from a can
- carrots – you can use large carrots or baby carrots, or even use some other color variety of carrots
- sweet potato – helped to add a roasted component to the top of the soup, but also a creaminess to the actual soup as well. We are using orange sweet potatoes.
- cauliflower -roasted cauliflower helps add another flavor to the dish and bulking it up. You can use both the florets and the stems
- raw cashews – you definitely want to use raw cashews because roasted will change the flavor of the dish too much and give it an almost burnt taste.
- vegetable broth – you could sub this for water as well, but we do like the additional flavor you get from the broth
- garlic and onions – adds an aromatic component to the dish and helps with the flavor
- spices and flavorings – there’s a variety of spices and sauces like ginger, turmeric, nutmeg, and red curry paste that work to really pull this dish together and make the flavors pop
Substitutions and Variations:
There aren’t many swaps to this recipe that we would really recommended.
- raw cashews – macadamia nuts may work but we have not tested it ourselves
- red curry paste – combine 1 tablespoon tomato paste, 1 teaspoon curry powder, ½ teaspoon chili powder and optional ¼ to ½ red pepper flakes to sub.
- lemon juice – replace with lime juice or apple cider vinegar
Step by Step Instructions:
To start you’re going to preheat the oven to 425°F (218°C).
Into a large bowl add in all your chickpeas, and then ½ your sweet potatoes and cauliflower. Drizzle with oil and all purpose seasoning. Stir together well.
Then spread onto a large baking sheet and cook for 20-25 minutes.
While that’s cooking, into a large dutch oven or heavy bottomed pot, you’re going to add more oil and then cooking your onions, garlic, cashews and remaining sweet potato and cauliflower.
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.
Then stir in your spices and add the vegetable stock.
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.
Finally, working in batches if needed, add your ingredients from your pot to a blender and blend until creamy.
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.
Finally, you’re going to pour into bowls and top with your vegetables from roasting earlier.
Frequently Asked Questions:
The only top allergen in this dish is cashews. While we haven’t tried a neutral ingredient like white beans (butter beans, great northern, cannellini) would seemingly work well here.
Yes. Once cooled completely, you can store in an air tight container in the fridge for 4-5 days.
Yes. Do not overcrowd your blender and work in batches (or an emersion blender if you have one).
Yes. Let cool completely and store in a freezer safe bag or container for up to 3 months. We do recommend storing it in 1 cup portions.
What other vegan soup recipes could I make?
If you are looking for more vegan soup recipes you should try our:
- Vegan Chicken Noodle Soup
- Vegan Apple Chili
- Vegan French Onion Soup
- Vegan Butternut Squash Soup
- Vegan Lentil Soup
- Vegan Tomato Soup
- Vegan Lasagna Soup
- Vegan Broccoli and Cheese Soup
- Slow Cook Vegan “Chicken” Tortilla Soup
See all of our easy vegan soups!
Pin this vegan golden soup recipe for later!
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Vegan Golden Soup
Ingredients
- 4 tablespoon 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
- 1 tablespoon all purpose seasoning, more or less to taste*
- 3-4 medium carrots, chopped
- 1 medium onion, diced
- 1 cup raw cashews (113g)
- 3 cloves garlic, roughly chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric
- 1 tbsp red curry paste *see sub in notes
- 2 teaspoon salt, more or less to taste
- 1 teaspoon black pepper, more or less to taste
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 cups vegetable stock (945mL), more as desired
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425°F(218°C). In a large bowl add all chickpeas, ½ of the cubed sweet potatoes and ½ of the cauliflower. Drizzle with 2 tablespoon 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.
- Add a large dutch oven or heavy bottomed pot over medium-low heat. Add remaining 2 tablespoon 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.
- 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).
- 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.
- Pour soup into bowls and top with your roasted chickpeas and vegetables. Serve with toasted bread if desired.
Video
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)
- Nutritional information is just an estimate.
- 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
Naiari’s Mom
The recipe calls for one sweet potato but your video shows two. Please advise.
Larisha Bernard
The size in the video were smaller potatoes and all I had at the time so I used them both, sorry for the confusion
Sharon
Will I be missing anything besides nutrition by adding the cashews or do you have a sub recommendation? Love this website and of course, the asmr videos on insta lol! I’m making this regardless and will use my immersion blender as we like our soups chunky! Thanks
Larisha Bernard
Hi! The cashews help not only with protein, but also when blending it will help with the creamy consistency, but not so much that it would be detrimental to the overall soup if you omitted them entirely. You could try another nut (macadamia perhaps) if you can have nuts. If not you could blend in some silken tofu. or canned unsweetened coconut cream if you still wanted to replace. Hope this helps
Nirvana Ruiz
very delicious recipe, I just simply love it, thank you so much for these great recipes ꒰⑅ᵕ༚ᵕ꒱˖♡
Larisha Bernard
So glad you enjoyed it!
tsu
what is all-purpose seasoning
Larisha Bernard
Many brands have a blend of seasonings called all purpose seasoning. You can find them in most grocery stores if you’re in the US or there’s one hyperlinked on amazon
Gerri
I loved this! Your videos/recipes have been a wonderful inspiration as I switch to a PB/antiinflammatory diet due to issues with IBD. I’m a sucker for a cream based soup, so I added a can of coconut milk and it worked perfectly with the recipe. Thank you!
Larisha Bernard
so glad that you enjoyed it!
cvondras
I wonder about the all purpose seasoning you linked to the recipe. It has MSG, and I have heard that MSG is toxic for our health. Can you speak to that?
Larisha Bernard
I approved your other comment as well, but it looks like you found the answer we would have given. Much of the debate is anti-Asian focused and we choose to use it. As an aside, it’s especially beneficial for people looking to reduce sodium as it’s much lower than salt with similar taste
cvondras
So, I asked earlier about MSG, and then found this article about it. https://www.businessinsider.com/msg-racism-comeback-food-history-2023-1#:~:text=MSG%20has%20been%20branded%20as,about%20the%20ingredient's%20health%20impacts.
I look forward to making this soup tomorrow, and will look for the Baden all purpose seasoning, or something similar.
Larisha Bernard
Enjoy!
Joyce
This was soooo good ! I needed to roast my chic peas longer but it was still delicious and will definitely stay on rotation for me !
Larisha Bernard
So happy to hear that!
Tyler
What a delicious, cozy soup. I typically HATE sweet potatoes, but something in me wanted to give this recipe a try. The balance between sweet and savory is perfection.
Larisha Bernard
so glad you gave it a try and enjoyed it
Julie
Fantastic recipe! Very flavorful! My whole family loved this soup! This is definitely a keeper!
Larisha Bernard
So glad you all enjoyed it
Chiara Pariani
Absolutely phenomenal bisque recipe. Has the perfect amount of warmth for a cold, gloomy winter day. This one will be on rotation for us all winter for sure. Love it 😍
Larisha Bernard
Happy to hear!