Description
Comforting golden soup brings Mediterranean warmth to winter tables with its rich saffron-infused broth and tender vegetables. Hearty ingredients blend seamlessly, offering nourishing spoonfuls that transport you to sun-drenched coastal kitchens.
Ingredients
Scale
Main Vegetables:
- 1 medium head cauliflower, chopped
- 2 large carrots, peeled and chopped
- 1 medium onion, diced
Spices and Herbs:
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper (optional)
Liquid and Binding Ingredients:
- 4 cups vegetable broth
- 1 (14 ounces) can full-fat coconut milk
- 1 cup raw cashews (soaked 2+ hours or in hot water for 20 minutes)
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Optional Toppings:
- Roasted chickpeas
- Chopped fresh cilantro
- Drizzle of coconut milk or olive oil
- Crushed red pepper flakes
Instructions
- Prepare the aromatic foundation by gently sautéing finely chopped onions in olive oil over medium heat until they become translucent and soft, approximately 4-5 minutes. Introduce minced garlic and freshly grated ginger, allowing them to release their fragrant essence for an additional minute.
- Awaken the flavor profile by sprinkling in ground turmeric, cumin, coriander, and a pinch of cayenne pepper. Stir continuously for about 30 seconds to toast the spices and intensify their complex undertones.
- Incorporate chopped cauliflower and carrots into the seasoned base, then pour in vegetable broth. Bring the mixture to a vigorous boil before reducing the heat to a gentle simmer, allowing the vegetables to tenderize and meld their flavors for 15-18 minutes.
- Transform the soup’s texture by carefully transferring the hot mixture to a blender. Add pre-soaked cashews and blend until achieving an ultracreamy, velvety consistency. For safety, work in batches if necessary, or utilize an immersion blender directly in the pot.
- Return the silky puree to the cooking vessel, introducing rich coconut milk and a bright splash of fresh lemon juice. Season judiciously with salt and freshly ground black pepper, then gently warm the soup to serving temperature.
- Artfully ladle the golden soup into individual serving bowls. Garnish with protein-packed chickpeas, vibrant chopped cilantro, or your preferred complementary toppings. Serve immediately while piping hot.
Notes
- Softening aromatics slowly develops a rich, deep flavor foundation for the soup, allowing onions to caramelize and release natural sweetness.
- Toasting spices briefly in hot oil awakens their essential oils, intensifying the complex, warming taste profile of the dish.
- Using a high-powered blender or immersion blender ensures an ultra-creamy texture without lumps, transforming vegetables into silky smooth consistency.
- Soaking cashews beforehand helps create a luxurious, dairy-free creamy base that adds richness without heavy cream, making the soup suitable for vegan and dairy-sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg