Gold Soup

Discover the vibrant flavors of Gold Soup, a silky, nutrient-packed dish that gleams with its signature golden hue. Bursting with anti-inflammatory turmeric, warming ginger, and aromatic spices like cumin and coriander, this hearty soup gets its creamy texture from sweet potatoes, carrots, and luscious coconut milk. It's a one-pot, plant-based recipe that's as comforting as it is nourishing, perfect for a cozy dinner or meal prep. A splash of zesty lemon juice at the end lifts the flavors, while a sprinkle of fresh cilantro adds a pop of brightness. Ready in just 50 minutes, this dairy-free and gluten-free soup is a wholesome, feel-good meal that’s ideal for warming up on chilly evenings.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 4 minced garlic cloves
• 1.5 tablespoons, grated ginger
• 1.5 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 medium, peeled and sliced carrots
• 1 medium, peeled and cubed sweet potato
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, chopped (optional) fresh cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, or until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the ground turmeric, cumin, and coriander. Stir well to coat the onions and garlic in the spices, cooking for 1 minute.

Step 5

Add the sliced carrots and cubed sweet potato to the pot, stirring to combine.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the carrots and sweet potato are tender.

Step 8

Remove the pot from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.

Step 9

Return the pot to the stove over low heat and stir in the coconut milk. Adjust the seasoning with salt and black pepper to taste.

Step 10

Add the lemon juice just before serving to brighten the flavors.

Step 11

Garnish with chopped fresh cilantro if desired and serve warm.

Nutrition Facts

Serving size	1950 grams (1950.0g)

Amount per serving	% Daily Value*
Calories	1124

Total Fat 44.60g	57%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 7.50g
Cholesterol 4mg	1%
Sodium 5102mg	222%
Total Carbohydrate 166.50g	61%
Dietary Fiber 27.00g	96%
Total Sugars 68.20g
Protein 25.20g	50%

Vitamin D 0IU	0%
Calcium 384mg	30%
Iron 12mg	67%
Potassium 3715mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 8.6%

Carbs: 57.0%