Golden Vegetable Soup
Warm your soul with a hearty bowl of Golden Vegetable Soup, a velvety, nutrient-packed delight that bursts with rich, earthy flavors and a hint of spice. Highlighting golden potatoes, sweet carrots, and aromatic parsnips, this recipe transforms simple root vegetables into a silky smooth, turmeric-kissed masterpiece. Infused with cumin, coriander, and a touch of coconut milk for optional creaminess, this bright, golden-hued soup is as nourishing as it is satisfying. Ready in just 45 minutes and perfect for cozy nights, this vegan and gluten-free soup is ideal as a light meal or a vibrant starter. Garnished with fresh parsley, it's a comforting bowl of sunshine that will brighten any table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 medium parsnips
- 2 medium golden potatoes
- 4 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 cup coconut milk (optional)
Instructions
Peel and finely dice the yellow onion and garlic cloves.
Wash and peel the carrots, parsnips, and golden potatoes. Cut them into bite-sized chunks.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, parsnips, and potatoes to the pot and stir to coat the vegetables in the oil.
Sprinkle in the turmeric powder, ground cumin, and ground coriander, and mix well.
Pour in the vegetable broth, ensuring the vegetables are fully submerged.
Add the salt and black pepper, then raise the heat to high and bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
If desired, stir in the coconut milk for added creaminess.
Taste the soup and adjust seasonings if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 46.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5030 mg | 107% | |
*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.
