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.
Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
Sign Up For My Newsletter Today!
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!
⭐️⭐️⭐️⭐️⭐️
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
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
Tracy L
This soups is absolutely outstanding and bursting with flavor. Probably one of the best soups I have ever made. No substitutions, followed the recipe exactly and was blown away! Fantastic!!
Larisha Bernard
yay! we love to hear that
Lynn Gagnon
I’ve made this twice. It’s excellent. No modifications needed. I love adding all this goodness – so nice to have a lovely warm lunch on a cold day. Thank you!
Larisha Bernard
So wonderful you’re enjoying it
Kathryn
Made this with butternut squash instead of sweet potato and it was amazing!! Staple for fall/winter season.
Larisha Bernard
love it!
Patrycja
DELICIOUS! Made it yesterday and I’m obsessed. It’s so tasty and easy! I love your every recipe!
Larisha Bernard
So glad you enjoyed it
Fabiola Fernandez
have you tried adding coconut milk to the soup?
Larisha Bernard
You could, either some drizzled over the top at the end, or subbing one cup of coconut milk for 1 cup of the stock.
Nikolas
Fantastic, delicious, and very easy recipe.
We add pumpkin and nutritional yeast (because simply we had them in the fridge).
Really nice, clean food.
Thank you from Greece
LarishaBernard
That’s wonderful! So glad to hear that Nikolas
paula chapin
Is it necessary to use raw cashews? Can I eliminate or use something else?
LarishaBernard
Hi Paula, cashews help with protein and thickness. We haven’t tried, but you could try with a white bean (great northern, cannellini, butter bean)
Molly
My husband and I are not vegan but we have been trying to incorporate a few vegan meals a week. This soup was absolutely delicious!!! I love all the spices too. It had lots of flavor but it was so simple to make.
LarishaBernard
So happy to hear that Molly!
B H
Thank you SO MUCH for this recipe! I struggle with bouts of severe nausea since getting Long Covid, and getting proper nutrition becomes a real struggle. This recipe has reframed my thinking beyond the protein shake, and will help me a lot in my recovery. Can’t wait to make this today!
LarishaBernard
Hope you love it!
Teresa
This will go into our meal rotation! sweet and spicy, the the right amount of heat. We both loved it and I would not change anything.
Thank you
Larisha Bernard
That’s wonderful Teresa!
Caria
OMG This soup is so good for these cold winter night. I left our the cashews (nut allergy) and forgot about the chickpeas. I added red pepper flakes. Definitely has a nice kick. Adding this soup to my rotation.
LarishaBernard
So glad it was still a hit!
Jessi
I made this tonight and it is so good! Definitely a new favorite for soup season. Thank you!
Larisha Bernard
So happy to hear that!
Ryan Portelli
Honestly surprised with how good this is, and the toppings are great for having something to munch on. Thank you for this delicious recipe.
LarishaBernard
So glad you enjoyed it Ryan!
Pam
Beautiful and delicious. Didn’t have cashews so added can of coconut milk. Also added butternut squash since sweet potato was small. 🙂
Larisha Bernard
Love it!
Emily M
Dude, this soup is so good! I don’t follow a vegan diet, and I’m not much of a soup person, but this recipe is definitely going to be a go to this winter. I gave it a taste after blending, liked it, and remembered to add in the lemon juice, and then I LOVED it. Thanks for sharing this recipe, and I can’t wait to make it again.
LarishaBernard
So glad that you loved it Emily! Thanks for sharing
Shannon
Excellent. Even better the next day.
LarishaBernard
So glad you love it!
Sarah
This was amazing! Like Fall in a bowl! My whole family enjoyed it! I actually ended up making the topping veggies in the air frier and they were perfect. So happy to be able to provide a healthy, inexpensive, tasty meal to my family. You outdid yourselves (again) on this one!
LarishaBernard
Yay love it!
Michelle
So yummy, smooth and creamy and layers of flavors! I was a little skeptical about the entire head of cauliflower, but it was definitely a win in this soup and roasted on top!! I’ve already shred the recipe with a half dozen friends!!
LarishaBernard
So happy to hear that!