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!
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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.
Why you’ll love this Golden Chickpea 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
What you’ll need for Golden Get Well Soup
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
Gold Soup 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
How to make Golden Soup
- 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.
4. 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.
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.
How to serve Golden Get Well Soup
We definitely prefer this as a main dish itself. It’s so heart and filling!
A fun way to level it up is drizzled coconut milk (out of the can) on top along with pepitas or sunflower seeds and fresh herbs.
We also love serving this with our homemade baguettes, and a delicious simple salad.
Storing Golden Soup
Allow your soup to cool to room temperature, then transfer the soup to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 to 5 days.
When you’re ready to have it, reheat it gently on the stovetop over medium-low heat, stirring frequently to maintain its creamy consistency. Alternatively, you can place a bowl in the microwave and reheat for 2-3 minutes, stirring carefully afterwards.
You can also freeze the soup. Again after cooling the soup completely, pour it into freezer-safe containers or bags, leaving a bit of room at the top since it could explode and we don’t want that for you.
Gold Soup FAQs
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).
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!
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Vegan Golden Soup Recipe
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.
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
Made this yesterday and just finished leftovers this evening. So delicious and full of flavor. The roasted veggies on top really make it stand out for me.
So happy to hear that!
Thank you for this wonderful recipe! The flavors all combine wonderfully making a great dish I am happy to serve my finicky family. Well done.
So glad to hear that!
Thanks– again! This was a really great soup– I think it’ll be even better now that I have the blender you recommended. I subbed pumpkin for sweet potatoes and it was still beautiful.
wonderful! So happy to hear that
Made this tonight and it was amazing! I used chicken stock since it was what I had on hand, and only 1 tsp of salt. I also use Mae Ploy red curry paste (you def get more bang for your buck, but you do usually need to venture to an Asian market to get it). It also gave it a spicy kick (not sure if the Thai Kitchen brand makes is less spicy?). I only have an Oster blender, but it worked great on “High” and “Liquify”, but instead of adding water to the pot at the end, I added a little bit of water as I blended each small batch to help it along (altogether I used about 1.5 C of water in that process, so didn’t need to add anything at the end to thin it out). This was the first recipe I’ve made that ended up Instagram worthy at the end! Delicious.
Glad you enjoyed the recipe!
Looking forward to making this delicious recipe. Thank you for the recipe and the instructional video. 🙏
Enjoy!
looks delish. looking forward to trying. what is in the all purpose seasoning?
Like Lawrys seasoning blend!
This was amazing, thank you Andrew & Larisha. So easy and full of flavour. I added some homemade croutons too. The YouTube video was really helpful and easy to follow along with the instructions. Cheers from Australia.
So happy that you loved it!
I do not see where the ingredient quantities are listed or the specific spices either. Where is this information available?
Hi Niki. There’s a big button at the top of the post that says “Jump to Recipe” that will take you right there or the printable recipe card can be found by scrolling towards the bottom of the post. Actually right above where you typed in your comment.
I am so glad I finally made this dish. It forced me out of a curry rut I’ve been in while delivering a burst of the warm flavors I’ve been craving this winter. I topped mine with purple kale, the roasted veggies, and tandoori roasted peanuts. I cannot thank you enough for blessing us with this recipe 🙏
Omg those peanuts sound perfect, thanks for the suggestion. Glad you enjoyed it