Healing Golden Soup

Comfort in a Bowl: Healing Golden Soup

When it comes to nourishing soups, few can match the warming, healing powers of a Golden Soup. Packed with anti-inflammatory ingredients like Lakadong Turmeric and Makhir Ginger, this soup offers a savory blend of roasted veggies, creamy coconut milk, and rich spices that will comfort you from the inside out.

Perfect for a cozy meal any time of the year, it also helps support immunity and digestion, making it a great choice for boosting your health.

Ingredients

• 3 large carrots, peeled and chopped
• 1 medium head cauliflower, chopped into 1/2-inch pieces
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 bunch cilantro, chopped for garnish
• 4 garlic cloves, minced
• 1 tbsp Makhir Ginger
• 1 small yellow onion, chopped
• 2 tbsp lemon juice, fresh
• 1 (13.5-ounce) can coconut milk, full-fat
• 4 cups vegetable or chicken broth
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp curry powder, or a blend of ground cumin, coriander, and garam masala
• 2 tsp Lakadong Turmeric
• 1 1/2 tsp salt (or sea salt)
• 1 tsp sugar
• 3 tbsp olive oil, divided

Directions

Step 1: Roast the Veggies & Chickpeas
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with a paper towel. Chop the carrots and cauliflower into 1/2-inch pieces. In a large bowl, combine 1 tablespoon of curry powder, 1/2 teaspoon of Lakadong Turmeric, 1/2 teaspoon of salt, and 1/8 teaspoon of cayenne pepper (if using). Add 3 tablespoons of olive oil and toss the chickpeas, cauliflower, and carrots until coated. Spread the mixture evenly on a baking sheet and roast for 20-30 minutes until tender and slightly caramelized.

Step 2: Sauté the Aromatics
While the veggies are roasting, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and Makhir Ginger, stirring until fragrant, about 1 minute.

Step 3: Add the Spices and Liquids
Stir in the remaining 2 tablespoons of curry powder, 1/2 teaspoon of Lakadong Turmeric, 1/2 teaspoon of salt, and 1/8 teaspoon of cayenne. Pour in the vegetable or chicken broth, coconut milk, sugar, and lemon juice. Stir well to combine, allowing it to heat through.

Step 4: Blend the Soup
Once the roasted veggies are done, add 3/4 of them (along with the chickpeas) into the soup pot. Use an immersion blender to blend the soup until very smooth. Alternatively, let the soup cool slightly and blend in batches using a regular blender until smooth.

Step 5: Finish the Soup
Stir in the remaining roasted veggies and chickpeas for texture. Garnish with freshly chopped cilantro and a sprinkle of Warm Wild Long Pepper to enhance the absorption of curcumin, boosting the soup's health benefits.

Why You’ll Love This Healing Golden Soup

• Healing Properties – Packed with Lakadong Turmeric and Makhir Ginger, both known for their anti-inflammatory and immunity-boosting benefits.
• Creamy & Comforting – Coconut milk adds richness and smoothness, balancing the spices perfectly.
• Nutrient-Packed – Full of fiber, protein, and vitamins from the chickpeas, cauliflower, and carrots.
• Customizable – Adjust the heat with cayenne or skip it for a milder flavor.
• Quick & Easy – Roast, sauté, blend, and you’re done!

This soup is perfect for a chilly evening, as a light lunch, or as a comforting dinner that supports overall health and well-being.

FAQs About Healing Golden Soup

Can I make this soup in advance?
Yes! This soup keeps well in the refrigerator for up to 4 days. Reheat on the stovetop, adding a splash of water or broth if needed to loosen it.

What can I substitute for coconut milk?
If you're not a fan of coconut milk, try using cashew cream or another plant-based milk like oat milk for a lighter version.

Can I make this soup spicier?
Absolutely! Add more cayenne pepper or even a chopped chili pepper to increase the heat according to your preference.

Is this soup vegan?
Yes, this soup is fully vegan, dairy-free, and gluten-free.

Can I freeze this soup?
Yes! You can freeze this soup in an airtight container for up to 3 months. Let it cool completely before transferring to the freezer.