Umami Recipes
Umami Recipes

Golden Soup

8 servings

servings

1 hour 5 minutes

total time

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium head of cauliflower, cut into small florets (about 1¾ pounds)

3 large carrots, peeled, cut into ½-inch-thick rounds

3 tablespoons yellow curry powder

1 teaspoon ground turmeric

1½ teaspoon sea salt

¼ teaspoon cayenne pepper (optional)

4 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

1 tablespoon grated fresh ginger

4 garlic cloves, minced

4 cups vegetable or chicken stock

1 (13.5-ounce) can full-fat coconut milk, shaken

1 teaspoon sugar

2 tablespoons fresh lemon juice

Minced fresh cilantro, for serving

Directions

Preheat the oven to 425°F with a rack in the center position

Pat the chickpeas dry with a paper towel

Combine the chickpeas, cauliflower and carrots to a rimmed sheet pan

In a small bowl, combine 1 tablespoon of the curry powder, ½ teaspoon of the turmeric, ½ teaspoon of the salt, and ⅛ teaspoon of the cayenne (if using)

Drizzle the vegetables with 3 tablespoons of the olive oil and sprinkle with the spice mixture; toss until coated

Roast until the vegetables are tender, about 20 minutes

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot

Once the oil is glistening, add the onions and cook stirring until beginning to soften, 4 minutes

Add the ginger and garlic and cook, stirring until fragrant, 1 more minute

Add the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using) and stir until evenly coated

Stir in the stock, coconut milk, sugar, and lemon juice, until fully combined and heated through

Add half of the roasted veggies and chickpeas to the soup

Using an immersion blender, blend the soup in the pot until very smooth

(Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.) Stir the remaining vegetables and chickpeas into the soup

Divide the soup between 6 bowls and serve topped with cilantro

Nutrition

Serving Size

-

Calories

246

Total Fat

14 g

Saturated Fat

5 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

0 mg

Sodium

666 mg

Total Carbohydrate

24 g

Dietary Fiber

5 g

Total Sugars

4 g

Protein

7 g

8 servings

servings

1 hour 5 minutes

total time
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