Anti-Inflammatory Golden Soup with Turmeric – Easy, Creamy, Powerful
This healthy anti-inflammatory golden soup recipe is gluten free, dairy free, and vegan friendly. It’s packed with nourishing vegetables, warming spices, and blended cashews for a creamy, immune-boosting finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dinner, Lunch, Soup
- Method: Stovetop, Roasting, Blending
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 4 Tbsp Avocado Oil, divided
- 1 Large Head of Cauliflower, cut into bite-size florets
- 3 C. Butternut Squash, cubed
- 1 15 oz Can of Chickpeas, drained and rinsed
- 1 Yellow Onion, chopped
- 2-3 Garlic Cloves, minced (or 1 tsp)
- 2 Celery Stalks, chopped
- 4 Carrot Stalks, peeled and chopped
- 1 C. Raw Cashews
- 1 Tbsp Ground Turmeric
- 1.5 tsp EACH of coriander and cumin
- 1 tsp EACH of ground ginger, black pepper, and cinnamon
- 1-2 tsp Sea Salt
- 1/4 tsp Nutmeg
- 6 C. Vegetable Broth
- Pinch of Cayenne Pepper (optional)
- Juice of 1 Lemon (optional)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. Add all soup spices to a small bowl and mix to combine. Set aside.
3. In a mixing bowl, combine 1 cup of the cubed butternut squash, 2 cups of the cauliflower florets, and the chickpeas. Drizzle with 2 tbsp avocado oil and season with sea salt, pepper, garlic powder, onion powder, paprika, and coriander. Toss to coat and bake for 20-25 minutes, until tender.
4. In a large soup pot over medium heat, add the remaining 2 tbsp avocado oil and the chopped onion. Sauté until slightly soft and translucent, about 5 minutes.
5. Add minced garlic and cook for 2-3 more minutes.
6. Add chopped celery, carrots, cashews, remaining cauliflower, and remaining butternut squash. Sauté for 5 minutes.
7. Add all the prepared spice mix and stir to coat all ingredients evenly. Cook for another 2-3 minutes.
8. Pour in the vegetable broth. Bring to a light boil, then reduce to low-medium heat. Cover and simmer for 20 minutes or until vegetables are tender.
9. Working in batches, transfer soup to a blender and blend until smooth. Return blended soup to the pot to keep warm.
10. Taste and adjust seasonings as needed. Optionally add cayenne pepper for heat or lemon juice for tang.
11. Serve hot, topped with roasted vegetables.
Notes
You can prep the roasted topping a day ahead and store in the fridge.
For extra creaminess, soak cashews in hot water for 30 minutes before cooking.
Use an immersion blender for convenience instead of transferring to a blender.
Top with fresh herbs or hemp seeds for added texture and nutrients.