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Bowl of anti-inflammatory golden soup with turmeric and spices

Anti-Inflammatory Golden Soup with Turmeric

A comforting, anti-inflammatory soup packed with vegetables and spices, featuring the health benefits of turmeric, perfect for vegan and gluten-free diets.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 4 Tbsp Avocado Oil, divided
  • 1 Large Head Cauliflower, cut into bite-size florets
  • 3 C. Butternut Squash, cubed
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 1 Yellow Onion, chopped
  • 2-3 Cloves Garlic, minced (or 1 tsp garlic powder)
  • 2 Stalks Celery, chopped
  • 4 Stalks Carrots, peeled and chopped
  • 1 C. Raw Cashews Soaked for 1 hour for creaminess
  • 1 Tbsp Ground Turmeric
  • 1.5 tsp Coriander
  • 1.5 tsp Cumin
  • 1 tsp Ground Ginger
  • 1 tsp Black Pepper
  • 1 tsp Cinnamon
  • 1-2 tsp Sea Salt
  • 1/4 tsp Nutmeg
  • 6 C. Vegetable Broth
  • Pinch Cayenne Pepper (optional) For spice
  • 1 Juice of Lemon (optional) For tanginess

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Combine all soup spices in a small bowl and set aside.
Roasting vegetables
  1. For the roasted vegetable topping, mix 1 cup of cubed butternut squash, 2 cups of cauliflower florets, and the can of chickpeas in a bowl.
  2. Drizzle with 2 tbsp of avocado oil and season with sea salt, pepper, garlic powder, onion powder, paprika, and coriander. Toss until well coated, then bake for 20-25 minutes until tender.
Cooking
  1. In a large soup pot over medium heat, heat 2 tbsp of avocado oil. Add the chopped onion and sauté until soft and translucent.
  2. Add in minced garlic and sauté for another 2-3 minutes.
  3. Toss in chopped celery, carrots, cashews, remaining cauliflower florets, and butternut squash. Sauté for 5 minutes.
  4. Add the spice mixture and continue sautéing for an additional 2-3 minutes to ensure everything is coated.
  5. Pour in the vegetable broth, turn the heat up to high, and bring to a light boil. Reduce heat to low-medium, cover, and let it simmer for about 20 minutes or until vegetables are tender.
  6. Once the vegetables are soft, blend in small batches until smooth, then transfer back to the pot to keep warm.
  7. Taste and adjust seasoning if necessary, adding cayenne for spice or lemon juice for tanginess.
Serving
  1. Serve hot in bowls topped with the roasted vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For thicker soup, add more cashews or reduce vegetable broth.