Golden Turmeric Ginger Soup

A Warm Bowl for a Cold, Rainy Day

This creamy Turmeric Ginger and Vegetable Soup is made with roasted carrots, cauliflower, and chickpeas, blended with coconut milk and warmed with Golden Lakadong Turmeric and Natural Makhir Ginger. It's made without dairy as written, and it's an easy one-pot-and-a-sheet-pan dinner that makes 8 bowls.

Shop Golden Lakadong Turmeric (from $11) · Shop Natural Makhir Ginger (from $13)

Ingredients

• Vegetables and herbs: 3 large carrots, 1 medium head cauliflower, 2 (15-ounce) cans chickpeas (drained and dried), 4 garlic cloves, 1 small yellow onion, fresh cilantro for garnish
• Ginger: 1 tbsp fresh ginger
• Canned goods and liquids: 1 (13.5-ounce) can full-fat coconut milk, 4 cups vegetable or chicken stock
• Condiments: 2 tbsp fresh lemon juice
• Spices and seasoning: 2 tbsp yellow curry powder, 2 tsp Golden Lakadong Turmeric, 1/4 tsp cayenne pepper (optional, for heat), 1 tsp sea salt, 1 tsp sugar
• Oils: 3 tbsp olive oil

Instructions

Preheat and roast the veggies:
Preheat oven to 425°F. Combine chickpeas, cauliflower, and carrots in a mixing bowl. In a small bowl, mix 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp salt, and 1/8 tsp cayenne. Drizzle vegetables with 3 tbsp olive oil, sprinkle with the spice mixture, and toss to coat. Spread on a sheet pan and roast for 20 minutes until tender.

Sauté the aromatics:
Heat remaining 1 tbsp olive oil in a large stockpot. Add onions and cook 4 minutes until soft. Add ginger and garlic, cook 1 minute until fragrant.

Build the soup base:
Stir in the remaining 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp sea salt, and 1/8 tsp cayenne. Add stock, coconut milk, sugar, and lemon juice. Heat until fully combined.

Blend and combine:
Add half of the roasted vegetables and chickpeas to the soup. Blend with an immersion blender until smooth, or transfer to a blender, let cool briefly, and blend.

Finish the soup:
Stir in the remaining roasted vegetables and chickpeas. Divide the soup into 8 bowls and garnish with fresh cilantro.

What Each Ingredient Brings

Golden Lakadong Turmeric: deep golden color and an earthy, slightly peppery flavor.

Natural Makhir Ginger: gentle, warm spice that rounds out the soup.

Coconut milk: creamy richness without dairy.

Chickpeas and vegetables: protein, fiber, and a hearty base.

Curry powder and spices: layers of flavor in every spoonful.

FAQs About Golden Turmeric Ginger Soup

1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 3 to 4 days, or freeze in portions for longer storage.

2. Can I make it spicier or milder?
Absolutely! Adjust the cayenne pepper to your taste. Leave it out for a gentle, warming soup or add a bit more for a spicier kick.

3. Can I use other vegetables instead of carrots and cauliflower?
Yes! Sweet potatoes, butternut squash, or zucchini work well for a slightly different flavor.

4. Is this soup dairy-free and gluten-free?
As written, the recipe uses no dairy and no gluten-containing ingredients. Check the labels on your stock and curry powder if you need to avoid gluten.

5. What if I want to add a little more warmth?
Try a pinch of Warm Wild Long Pepper in place of black pepper when you season the finished soup.