Description
A creamy, vegan golden soup made with roasted vegetables, warming spices, and blended cashews for a smooth, nourishing finish.
Ingredients
4 tablespoons avocado oil, divided
1 large head cauliflower, cut into small florets
3 cups butternut squash, cubed
1 (15 oz) can chickpeas, drained and rinsed
1 yellow onion, chopped
2 to 3 garlic cloves, minced
2 celery stalks, chopped
4 carrots, peeled and chopped
1 cup raw cashews
1 tablespoon ground turmeric
1½ teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon black pepper
1 teaspoon ground cinnamon
1–2 teaspoons sea salt, to taste
¼ teaspoon ground nutmeg
6 cups vegetable broth
Pinch of cayenne pepper (optional)
Juice of 1 lemon (optional)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine turmeric, coriander, cumin, ginger, black pepper, cinnamon, and nutmeg.
3. Toss 1 cup squash, 2 cups cauliflower, and chickpeas with 2 tablespoons avocado oil and season lightly with salt and spices. Roast 20–25 minutes.
4. Heat remaining oil in a large pot. Sauté onion until soft, then add garlic.
5. Add celery, carrots, remaining vegetables, and cashews. Cook 5 minutes.
6. Stir in spice mix and cook 2–3 minutes.
7. Add broth, bring to a gentle boil, then simmer 20 minutes.
8. Blend until smooth, return to pot, and adjust seasoning.
9. Serve topped with roasted vegetables.
Notes
Adjust thickness with extra broth if needed. Lemon juice adds brightness just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Roasting, Blending, Simmering
- Cuisine: Indian-inspired