turmeric ginger soup with cauliflower in white bowl beside a black spoon

It’s soup weather! As much as I don’t love cold, I do love soup. I wanted to create something filled with my favourite anti-inflammatories that was light and bright to give me a lift on these darker days.

This vegan turmeric ginger soup is loaded with healing aromatics like garlic and onion, in addition to cauliflower and carrots, so it pretty much qualifies as medicine in my book.

Ginger, turmeric, garlic, and onion are remarkably healing foods, making this recipe liquid gold on those days you’re feeling under the weather.

It’s also super easy to prepare, which means you can have a delicious and comforting soup any day of the week. It’s got enough vegetables to fill you up and a bit of protein from the chickpeas making it a more complete meal … but I also like to serve it with some nice bread and cashew cheese when I’m really hungry!

To create a richer broth, I’ve puréed the aromatics so they melt into the broth. But if you don’t have a food processor, you can just dice and sauté the garlic, ginger, and onion in the traditional way with the carrots. A little less flavour initially, but leftovers will be killer!

turmeric ginger soup with cauliflower in white bowl beside a black spoon

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Vegan Turmeric Ginger Soup with Cauliflower

A light and bright soup filled with my favorite healing ingrediets; perfect for those dark and cold days!
5 from 7 ratings
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  • 1 medium yellow onion, peeled and quartered
  • 5 cloves garlic, peeled and halved
  • 1 tbsp chopped fresh ginger (about 2 inch piece)
  • 1/4 cup naturally refined avocado oil
  • 3 medium carrots, scrubbed and diced
  • 3 cups bite-sized cauliflower florets
  • 4 cups water
  • 2 cups low sodium vegetable stock
  • 2 tsp ground turmeric
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • pinch of garam masala
  • 1 1/4 tsp salt, plus more to taste
  • freshly ground black pepper to taste
  • 2 14 oz cans chickpeas, rinsed and drained - or 3 cups cooked chickpeas
  • 2 tbsp freshly squeezed lemon juice


  • In a small food processor or bullet, puree the onion, garlic and ginger into a paste. Set aside.
  • Heat oil in a large pot on medium high heat and add carrots and cauliflower. Cook, stirring occasionally, until vegetables start to soften and get some colour, about five minutes.
  • Turn down heat to medium and season with salt and pepper.
  • Add onion puree, and heat through for 1-2 minutes, stirring constantly so it doesn't burn.
  • Add vegetable stock and water, along with turmeric, curry powder, salt, cumin and garam masala. Stir to combine and add chickpeas.
  • Let soup simmer for at least 15 minutes so flavours can develop. When finished, stir in lemon juice, taste and adjust seasoning if desired

Photo Credit: Alyssa Dawson