Spiced Golden Soup
Warm your soul with Spiced Golden Soup, a vibrant and creamy blend of wholesome ingredients and bold spices. Bursting with the earthy richness of turmeric, cumin, and coriander, this golden-hued soup gets its velvety texture from nutrient-packed carrots and sweet potato. A touch of coconut milk adds luscious creaminess, while fresh ginger and optional cayenne provide a subtle kick of warmth. Ready in just 45 minutes, this cozy, plant-based dish is perfect for weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lemon for a zesty, aromatic finish that will keep you coming back for more. This gluten-free, dairy-free recipe is a true celebration of healthy, comforting flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 3 medium carrots, peeled and sliced
- 1 medium sweet potato, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, and cayenne pepper (if using). Stir well to coat the onions and release the spices' aroma.
Add the sliced carrots and diced sweet potato to the pot. Stir to combine with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 20 minutes or until the vegetables are tender.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the coconut milk, salt, and black pepper. Heat the soup gently over low heat for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice from the wedges. Enjoy!
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4818 mg | 209% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 50.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3287 mg | 70% | |
*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.
