Gold Soup
Discover the vibrant flavors of Gold Soup, a silky, nutrient-packed dish that gleams with its signature golden hue. Bursting with anti-inflammatory turmeric, warming ginger, and aromatic spices like cumin and coriander, this hearty soup gets its creamy texture from sweet potatoes, carrots, and luscious coconut milk. It's a one-pot, plant-based recipe that's as comforting as it is nourishing, perfect for a cozy dinner or meal prep. A splash of zesty lemon juice at the end lifts the flavors, while a sprinkle of fresh cilantro adds a pop of brightness. Ready in just 50 minutes, this dairy-free and gluten-free soup is a wholesome, feel-good meal that’s ideal for warming up on chilly evenings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1.5 tablespoons, grated ginger
- 1.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 medium, peeled and sliced carrots
- 1 medium, peeled and cubed sweet potato
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground turmeric, cumin, and coriander. Stir well to coat the onions and garlic in the spices, cooking for 1 minute.
Add the sliced carrots and cubed sweet potato to the pot, stirring to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the carrots and sweet potato are tender.
Remove the pot from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.
Return the pot to the stove over low heat and stir in the coconut milk. Adjust the seasoning with salt and black pepper to taste.
Add the lemon juice just before serving to brighten the flavors.
Garnish with chopped fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 68.2 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
