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Golden Turmeric Chickpea and Cauliflower Soup Recipe

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3.9 from 13 reviews

A nourishing and warming golden soup featuring roasted chickpeas, cauliflower, and carrots infused with turmeric, ginger, and coconut milk. This comforting soup balances aromatic spices with creamy coconut milk and fresh lemon juice, perfect for a cozy meal any day.

Ingredients

Roasted Vegetables and Chickpeas

  • 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 extra-virgin olive oil, divided
  • 3 tablespoons yellow curry powder, divided
  • 1 teaspoon ground turmeric, divided
  • 1½ teaspoon sea salt, divided
  • ¼ teaspoon cayenne pepper (optional), divided

Sauté Base and Soup Liquids

  • 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

Garnish

  • Minced fresh cilantro, for serving

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 425°F and position a rack in the center. Pat dry the drained chickpeas using paper towels. Combine chickpeas, cauliflower florets, and carrot rounds on a rimmed sheet pan.
  2. Season and Roast Vegetables: In a small bowl, mix 1 tablespoon curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and ⅛ teaspoon cayenne pepper if using. Drizzle 3 tablespoons olive oil over the vegetables and sprinkle the spice mixture evenly. Toss to coat and roast for about 20 minutes or until the veggies are tender.
  3. Sauté Aromatics: While vegetables roast, heat the remaining 1 tablespoon olive oil in a large stockpot over medium heat. Add the chopped onions and cook, stirring occasionally, until they start to soften, about 4 minutes. Add grated ginger and minced garlic, cooking another minute until fragrant.
  4. Add Spices and Liquids: Stir in the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, and ⅛ teaspoon cayenne pepper (if using), coating the aromatics well. Pour in the vegetable or chicken stock, coconut milk, sugar, and lemon juice. Stir thoroughly and heat the mixture until warmed through.
  5. Blend Half the Soup: Add half of the roasted vegetables and chickpeas to the pot. Using an immersion blender, blend the soup until it becomes very smooth. Alternatively, transfer to a blender in batches, carefully blend until smooth, then return to the pot.
  6. Combine and Serve: Stir the remaining roasted vegetables and chickpeas into the blended soup for a textural contrast. Divide the soup into 8 bowls and garnish with minced fresh cilantro before serving.

Notes

  • For a spicier kick, increase the cayenne pepper to your preference or omit it for milder flavor.
  • You can substitute chickpeas with white beans for a different texture.
  • This soup can be prepared a day ahead; flavors meld beautifully after resting.
  • Use either vegetable or chicken stock to keep it vegetarian or add meat flavor as desired.
  • To make this soup vegan, ensure the stock is vegetable-based and the curry powder contains no animal-derived additives.
  • Leftovers keep well in the fridge for up to 4 days and freeze excellently for up to 3 months.

Find it online: https://marthatasty.com/golden-turmeric-chickpea-and-cauliflower-soup-recipe/