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    March 30, 2024

    Golden Soup

    A nourishing golden soup with turmeric, ginger, and coconut milk for when you need to warm your soul.

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    a bowl of homemade golden soup made with carrots, chickpeas, cauliflower, turmeric, ginger and coconut milk
    Photography by Gayle McLeod

    Looking for more feel good soup recipes?

    An Easy Golden Soup Recipe For When You Need To Feel Better

    Sometimes your body tells you what it needs in the form of cravings for french fries. And other times it asks for things like this nourishing golden soup with turmeric and ginger. If you’re cooking a meal that will just exude healthiness, a Roasted Beet Salad or Perfectly Roasted Broccoli on the side would be perfect. Be sure to check out our 30 Best Soup Recipes for more inspo!

    a bowl of homemade golden soup made with carrots, chickpeas, cauliflower, turmeric, ginger and coconut milk

    What Is Golden Soup?

    It’s also known as golden glow soup for a reason! Golden soup is rich and creamy, and is the equivalent to a warm hug. Ground turmeric gives this soup it's bright and cheery color, a soothing pick-me-up when you need it most, and a natural dietary supplement known for its benefits to digestion and skin (among others).

    chickpeas, carrots, cauliflower, onion, chicken stock, coconut milk, lemon juice, sugar and spices in prep bowls

    Ingredients For Our Golden Soup Recipe

    • Chickpeas

    • Cauliflower and carrots

    • Yellow curry powder, ground turmeric, sea salt, cayenne pepper

    • Yellow onion, fresh ginger, garlic cloves

    • Vegetable or chicken stock, full-fat coconut milk

    • Sugar and olive oil

    • Fresh lemon juice and fresh cilantro

    curry powder, turmeric, salt and cayenne mixed together in a bowl
    chickpeas, cauliflower and carrots tossed with olive oil, curry powder, turmeric, salt and cayenne on a baking sheet
    chickpeas, cauliflower and carrots tossed with olive oil, curry powder, turmeric, salt and cayenne on a baking sheet
    onion, olive oil, ginger, garlic, curry powder, turmeric, sea salt, and cayenne cooking in a pot

    How to Make Golden Soup From Scratch

    1. Arrange the chickpeas, cauliflower and carrots on a baking sheet and drizzle with olive oil and spice mixture.

    2. Roast the chickpeas, cauliflower and carrots.

    3. Cook the onion, garlic, and ginger in a large stock pot on the stove. Add the rest of the spice mixture, the stock, coconut milk, sugar, and lemon juice.

    4. Add half of the roasted veggies and chickpeas to the soup. Using an immersion blender or blender, blend the soup in the pot until very smooth.

    5. Stir the remaining vegetables and chickpeas into the soup.

    6. Serve golden soup with a flourish of fresh minced cilantro.

    onion, olive oil, ginger, garlic, curry powder, turmeric, sea salt, and cayenne cooking in a pot
    stock, coconut milk, sugar, and lemon juice being added to a pot with onion and spices
    roasted chickpeas and veggies being added to a pot of stock, coconut milk, sugar, lemon juice and spices.
    homemade golden soup being mixed with an immersion blender in a large pot

    How to Freeze/How to Store/Tips

    • Store leftovers in the fridge for 3-4 days, or in the freezer for up to 3 months. Either way, cool leftovers until room temperature before storing in the fridge or freezer.

    • Like most soups, golden soup gets better with time. Serve it the day after you make it for maximum turmeric yum.

    • Roasting the carrots, cauliflower, and chickpeas really give this soup an extra level of flavor. Don’t be shy of a little color on the veggies as they roast.

    a bowl of homemade golden soup made with carrots, chickpeas, cauliflower, turmeric, ginger and coconut milk

    More Soups To Love From The Modern Proper

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    Golden Soup

    Updated on March 30, 2024

    • Serves: 8
    • Prep Time:  20 min
    • Cook Time:  45 min
    • Calories: 246
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    Ingredients

    • 2 (15-ounce) cans chickpeas, drained and rinsed
    • 1 medium head of cauliflower, cut into small florets (about 1¾ pounds)
    • 3 large carrots, peeled, cut into ½-inch-thick rounds
    • 3 tablespoons yellow curry powder
    • 1 teaspoon ground turmeric
    • 1½ teaspoon sea salt
    • ¼ teaspoon cayenne pepper (optional)
    • 4 tablespoons extra-virgin olive oil
    • 1 small yellow onion, chopped
    • 1 tablespoon grated fresh ginger
    • 4 garlic cloves, minced
    • 4 cups vegetable or chicken stock
    • 1 (13.5-ounce) can full-fat coconut milk, shaken
    • 1 teaspoon sugar
    • 2 tablespoons fresh lemon juice
    • Minced fresh cilantro, for serving

    Method

    1. Preheat the oven to 425°F with a rack in the center position.

    2. Pat the chickpeas dry with a paper towel. Combine the chickpeas, cauliflower and carrots to a rimmed sheet pan.

    3. In a small bowl, combine 1 tablespoon of the curry powder, ½ teaspoon of the turmeric, ½ teaspoon of the salt, and ⅛ teaspoon of the cayenne (if using). Drizzle the vegetables with 3 tablespoons of the olive oil and sprinkle with the spice mixture; toss until coated. Roast until the vegetables are tender, about 20 minutes.

    4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot. Once the oil is glistening, add the onions and cook stirring until beginning to soften, 4 minutes. Add the ginger and garlic and cook, stirring until fragrant, 1 more minute. Add the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using) and stir until evenly coated. Stir in the stock, coconut milk, sugar, and lemon juice, until fully combined and heated through.

    5. Add half of the roasted veggies and chickpeas to the soup. Using an immersion blender, blend the soup in the pot until very smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.) Stir the remaining vegetables and chickpeas into the soup.

    6. Divide the soup between 8 bowls and serve topped with cilantro.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories246
    • Protein7 g
    • Carbohydrates24 g
    • Total Fat14 g
    • Dietary Fiber5 g
    • Cholesterol0 mg
    • sodium666 mg
    • Total Sugars4 g

    Golden Soup

    Questions & Reviews

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    • Chad

      I made this soup last night - super tasty! I love the layers of spices and creaminess of the base, and the roasted cauliflower adds such a nice touch. Adding this one to my repertoire.

      Thanks Chad, we are so glad you loved it!

    • Michaelle

      Fun to make and really good!

      Thanks Michaelle, we are so happy you loved it!

    • Lisa

      This soup is amazing! Healthy, hearty and delicious. Based on some of the comments, I upped the curry a bit, wish I had just followed the recipe (it's a bit spicy with my addition). I also tossed in some leftover rotisserie chicken and served with cilantro and a dollop of plain greek yogurt. My 14-year old also loved it!

      Thanks Lisa, so happy you loved it!

    • Amber

      Excellent soup. Loved how easy it was and packed with immune boosting ingredients. Nutritious and soooo delicious. Thank you!

      Thanks Amber, we are so happy you loved it!

    • Mimi

      This recipe was so easy to make, so was not sure, but the result is superb. Perfect curry soup for flavour and texture!! I cooked the onions on medium heat for about 4 minutes. As it is not indicated what to do once you add all the stock ingredients, I brought it to boil, then reduced the heat to medium and simmered it for 5 minutes. I ran out of curry powder, so added one Tbsp of Madras curry powder to the stock. Forgot to buy coriander. But so delicious for the little effort~

      Thanks Mimi! We are so glad you love it!