JUMP TO RECIPE
This soup is like a burst of sunshine in a bowl—just look at it! Beyond its stunning appearance, it’s delicious, nourishing, and anti-inflammatory for the whole body. When I shared it on Instagram a few weeks ago, the response was so enthusiastic that I knew I had to add it to the blog. It turns out I’m not the only one who’s fallen in love with this recipe.
Our Golden Soup is loaded with vegetables and packed with energizing vitamins and minerals like iron, manganese, phosphorus, potassium, and magnesium. Being completely plant-based, it’s rich in phytonutrients and easily digestible fiber, making it excellent for gut health and supporting a healthy microbiome. While this soup is dairy-free, it is still creamy and rich thanks to full-fat coconut milk instead of cream.
The “GOLDEN” in Golden Soup comes from turmeric. Feel free to add more turmeric than listed if you wish. I personally enjoy golden lattes, golden smoothies, and golden snacks!
Serves 4-6.
If you don’t have all the spices on hand, you can simply use 2 tablespoons of curry powder. For those new to cooking with turmeric, start with 1 tablespoon, taste, and then add more if desired.
This soup maintains its delicious flavor even after being frozen for weeks. My husband Walker isn’t usually into soups unless it’s French Onion, so it’s mostly me and occasionally Vienna enjoying it, which means I freeze a lot of it for later.
Funny story—this is actually my second time writing this post. The initial draft vanished when I attempted to post it live. After some initial frustration, a few deep breaths helped me regain composure, and now I’m ready for a bowl of this comforting soup!
Since COVID-19, Walker and I have been splitting part-time office work to ensure our daughter Vienna always has a full-time parent around. This cut our work hours to 16-20 hours per week from the usual 35-40, yet we’re still managing the workload, which explains some of my earlier frustration. I’m grateful our business is mostly online, including our shop. This shift is also why some blog posts are shorter lately. Catch our recent podcast where we discuss handling stress, anxiety, and indulging in too much banana bread.
Thank you for visiting our website, trying our recipes, and supporting us by purchasing our natural, clean, organic products. We, along with the joyous team, appreciate it!
Stay safe and healthy,
FAQs:
Q: I don’t have butternut squash—can I use sweet potato instead?
A: Absolutely! Enjoy the substitution.
Q: When should I add coconut milk if I’m blending the soup into a creamy texture? Before or after blending? Should I blend it with the quinoa?
A: The easiest method is to add the coconut milk with all other ingredients and blend everything together. Enjoy!
Q: What can I substitute for quinoa?
A: You can use millet or brown rice, or you can simply omit it; the soup will still be delicious!
Recipe Feedback:
1. This soup is amazing and can’t wait to make it. I’ve also loved the banana bread recipe.
2. Thanks for persevering, Joy. I love your posts! — Kathy in northern BC
3. The soup turned out delicious after blending. Thanks for sharing!
4. Loved this! Saw it on your IG, and it was perfect for spring. Even my kids asked for seconds.
Note: If you’re not a fan of turmeric’s taste, start with a smaller amount and adjust. Some folks find it tastes chalky. But overall, this soup is healthy and tasty, so feel free to try it as written and modify according to your taste.
Additional Substitution Recommendations:
Q: I’m allergic to coconut; any alternatives?
A: Sure, try oat milk or any dairy milk.
Tips & Tricks:
1. To enhance creaminess without altering flavor too much, consider adding arrowroot starch or powder.
2. If you’re making this in an Instant Pot, it’ll cook quickly, so be cautious not to overcook the veggies.
3. A squeeze of lime or a hint of lemongrass could definitely add a refreshing twist without being too unusual.
4. Adding spices like finely chopped jalapeños or ground cayenne can add a great kick of heat!
Nutrition Note: For those tracking nutritional info, use an app like MyFitnessPal to input the ingredients for a precise calculation.
