Golden soup aka golden goddess soup is the perfect combination of fresh and hearty. It’s creamy, delicious, and flavored with warm spices. Cozy and comforting, it’s sure to keep you running back for seconds!
This golden soup is one of my favorite meals to enjoy when it’s cold outside! It’s easy to make and turns out so rich, smooth, and creamy. Chickpeas, cauliflower, and carrots are seasoned and then baked until golden and tender. The vegetables are then combined with sautéed onion, garlic, fresh ginger, and chicken broth to simmer. Last, everything is blended together and cream is added for an incredibly silky texture and major flavor.
Seriously, this is one of the best soups! The flavor and texture is amazing. Plus, it’s made with ingredients that are incredibly good for you.
Looking to warm up with some other delicious soups? Try our creamy taco soup, red lentil soup or creamy lasagna soup next!
What’s in golden soup?
This deliciously creamy golden soup recipe is made with nourishing, simple ingredients and packs plenty of fiber and plant-based protein. Here’s what you’ll need to make it:
- Chickpeas: Adds texture and plant-based protein to the dish.
- Cauliflower: When blended, the cauliflower will make the soup extra creamy and velvety.
- Carrots: The tender carrots add a hint of sweetness that balances the savory flavors nicely.
- Spices: Curry powder and turmeric give this soup delicious warmth and an authentic Indian flavor.
- Onion, garlic and ginger: Adds savory depth of flavor to the soup.
- Vegetable stock: Sub with chicken stock, if you’d like.
- Heavy cream: Use coconut milk to keep the creamy texture but make this vegan friendly.
Dutch Oven Pot with Lid
Oven Safe Stock Pot – 4-Quart, 11 Inch, Cream
Customize this soup
This golden soup is wonderful as-is, but if you’d like to mix it up, here are some ways you can customize it!
- Add more veggies: Boost the veggie goodness by stirring in some baby spinach leaves or kale for extra nutrients.
- Make it spicy: If you want to add a kick of heat, add in a dash or two of cayenne pepper. You can also drizzle your bowl with hot sauce and/or sprinkle on some crushed red pepper flakes.
- Increase the protein: If you’re not concerned with keeping this recipe vegetarian, you can add in cooked, ground turkey or chicken.
How to make this recipe
Season and roast the vegetables: Preheat the oven to 425°F. Wash, rinse, and pat the chickpeas dry with a paper towel. To a large bowl, add the chickpeas, cauliflower, carrots, 1 tablespoon of curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and 2 tablespoons oil. Transfer to a sheet pan and bake until slightly golden and tender.
Combine vegetables with broth and simmer: Meanwhile, heat 1 Tablespoon of oil in a large heavy-duty pot. Add the onions and cook until golden then add the garlic, and ginger, then sauté for 30 seconds. Next, stir in the remaining curry powder, turmeric, and salt and sauté for 30 seconds.
Blend and add cream: Pour in the chicken stock. Add about ½ the roasted vegetables to the soup and bring to a boil then simmer for 5 minutes or until vegetables are softened. Blend the soup using an immersion blender until creamy. Pour in the heavy cream and add the remaining veggies to the soup. Sometimes I like to save some veggies for garnish. Stir the soup and bring to a gentle simmer then turn off the heat.
Serve: Taste and adjust seasonings. Serve with lemon wedges and garnish with the reserved roasted veggies and chopped cilantro.
Helpful tips
- Blending in a blender: If you don’t have an immersion blender, you can use a regular blender. When blending hot soup, ensure the blender lid is tightly secured and gradually increase the speed on the “soup” or “hot” setting. Open the lid carefully to release steam.
- Adjust the thickness of the soup: If this soup turns out too thick for your liking, feel free to add extra broth. Keep in mind that as it cools, it gets thicker and you may need to add extra liquid to leftovers.
Frequently asked questions
What is golden soup made of?
Golden soup recipes vary but they are typically made with veggies, warm ginger, golden turmeric and bright lemon. Some recipes will include noodles and unblended vegetables. Most recipes also include curry and chickpeas.
What to serve with golden soup?
This soup is great all on its own but I love adding crunch with some crackers or croutons. We also like enjoying it with crusty bread for sopping up the creamy deliciousness. For an even heartier meal, pair it with an air fryer grilled cheese.
More Delicious Soups to Try
Golden Soup
Ingredients
- 1 (15 oz) can chickpeas
- 1 medium head of cauliflower, cut into small florets
- 2 large carrots, peeled, cut into ½-inch-thick rounds
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 3 tablespoons olive or avocado oil
- 1 small yellow onion, chopped
- 1 tablespoon grated ginger
- 4 garlic cloves, minced
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream, or coconut milk
- Lemon wedges and cilantro, for serving
Instructions
- Preheat the oven to 425°F. Wash, rinse, and pat the chickpeas dry with a paper towel. To a large bowl, add the chickpeas, cauliflower, carrots, 1 tablespoon of curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and 2 tablespoons oil. Transfer to a sheet pan and bake until slightly golden and tender.
- Meanwhile, heat 1 Tablespoon of oil in a large heavy-duty pot. Add the onions and cook for 3-4 minutes or until the edges turn golden. Add the garlic, and ginger, then sauté for 30 seconds, then stir in the remaining curry powder, turmeric, and salt and sauté for 30 seconds. Pour in the chicken stock. Add about ½ the roasted vegetables to the soup and bring to a boil then simmer for 5 minutes or until vegetables are softened.
- Blend the soup using an immersion blender until creamy. Pour in the heavy cream and add the remaining veggies to the soup. Sometimes I like to save some veggies for garnish. Stir the soup and bring to a gentle simmer then turn off the heat.
- Taste and adjust seasonings. Serve with lemon wedges and garnish with the reserved roasted veggies and chopped cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Photography by: Eat Love Eats
Storing and freezing tips
- To store: Transfer any leftover soup to an airtight container and store in the fridge for up to 4-5 days. You can reheat it in the microwave or on the stovetop.
- To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers). Freeze for up to 2 months. To enjoy, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.
