Easy Anti-Inflammatory Golden Soup with Turmeric – Fast, Flavorful & Nourishing
This healthy anti-inflammatory golden soup is gluten free, dairy free, and vegan friendly. It’s packed with warming spices like turmeric and ginger, loaded with vegetables, and blended to a creamy, nourishing texture. Perfect for immune support and cozy meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dinner, Lunch, Soup
- Method: Roasting, Simmering, Blending
- Cuisine: Indian
Ingredients
- 4 Tbsp avocado oil, divided
- 1 large head of cauliflower, cut into bite-size florets
- 3 cups butternut squash, cubed
- 1 (15 oz) can 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 cup raw cashews
- 1 Tbsp ground turmeric
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground black pepper
- 1 tsp ground cinnamon
- 1-2 tsp sea salt
- 1/4 tsp nutmeg
- 6 cups 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. For the roasted vegetable topping: In a mixing bowl, add 1 cup of cubed butternut squash, 2 cups of cauliflower florets, and the can of chickpeas. Drizzle with 2 tbsp of avocado oil. Season with sea salt, pepper, garlic powder, onion powder, paprika, and coriander. Toss to coat. Bake for 20-25 minutes or until tender.
4. In a large soup pot over medium heat, add remaining 2 tbsp avocado oil and chopped onion. Sauté until onions are soft and translucent.
5. Add minced garlic and sauté another 2-3 minutes.
6. Add celery, carrots, cashews, remaining cauliflower, and remaining butternut squash. Sauté for 5 minutes.
7. Add in all the spices and stir to coat the vegetables. Sauté another 2-3 minutes.
8. Pour in vegetable broth and bring to a light boil over high heat. Reduce to low-medium, cover, and simmer for 20 minutes or until vegetables are tender.
9. Once tender, blend the soup in batches using a blender until smooth and creamy.
10. Return the blended soup to the pot. Adjust seasonings as needed. Add cayenne for spice or lemon juice for brightness, if desired.
11. Serve warm, topped with the roasted vegetables for texture and added flavor.
Notes
You can soak the cashews for 30 minutes beforehand to ensure an ultra-creamy texture.
This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
Try garnishing with a swirl of coconut cream or a sprinkle of pumpkin seeds for extra flair.