Golden Soup
Warm up with a bowl of velvety Golden Soup, a vibrant fusion of immune-boosting ingredients and bold flavors. This nutrient-packed recipe combines sweet potatoes, carrots, and creamy coconut milk with aromatic spices like turmeric, cumin, and fresh ginger, creating a stunning golden hue that's as appealing to the eyes as it is to the palate. Easy to prepare in under an hour, this wholesome and dairy-free soup is perfect for cozy weeknight dinners or meal prepping for the week ahead. Give it a finishing touch of fresh cilantro and serve with crusty bread for dipping to elevate your mealtime experience. Bursting with anti-inflammatory properties and wholesome goodness, Golden Soup is a healthy, comforting staple you'll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 medium, peeled and cubed sweet potatoes
- 3 large, peeled and sliced carrots
- 4 cups vegetable broth
- 1 13.5-ounce can coconut milk
- 2 tablespoons, freshly squeezed lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) cilantro
- 1 loaf (optional, for serving) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the ground turmeric and ground cumin, and sauté for 30 seconds to toast the spices.
Add the cubed sweet potatoes and sliced carrots to the pot, stirring to coat them in the spice mixture.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat to a simmer.
Cover the pot and cook for 20-25 minutes, or until the sweet potatoes and carrots are very tender.
Turn off the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Stir in the coconut milk, lemon juice, salt, and black pepper. Adjust salt and pepper to taste.
Reheat the soup gently, if needed, but do not let it boil after adding the coconut milk.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 19.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 903 mg | 19% | |
*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.
