Nourishing Turmeric Golden Soup Recipe (Gluten-Free & Vegan)
Golden Soup is a nourishing and warming blend of butternut squash, carrots, and quinoa, infused with turmeric, ginger, and coconut milk. This vibrant, creamy soup is comforting, healthy, and perfect for make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 small onion, finely chopped
- 1 tbsp extra-virgin olive oil or coconut oil
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp ground cumin
- 1-2 tbsp ground turmeric*
- 1 tsp ground ginger
- 5-6 cups veggie stock
- 1 medium size butternut squash, peeled and cubed
- 1/4 cup dry quinoa
- 1 can (400mL) full fat coconut milk
- Sea salt and pepper to taste
Instructions
1. In a large soup pot, heat oil to medium. Add onions and sauté for 5 minutes.
2. Add carrots and celery, sauté for another 5 minutes. Then add all the spices and sauté for a few more minutes.
3. Next add the veggie stock and then the butternut squash.
4. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked, about 15 minutes.
5. Add coconut milk just before serving. Garnish with fresh herbs of your choosing.
Notes
Serves 4–6 people.
If you don’t have all the spices, you can also just use 2 tbsp curry powder.
*If you haven’t used turmeric in a recipe before, add 1 tbsp first and then give it a taste test before you add more.
Keep in fridge for up to a week and reheat on stovetop in a pot, or keep in freezer for up to 3 months.
Find it online: https://cookingwithramsay.com/nourishing-turmeric-golden-soup/