Vegan Turmeric Ginger Soup with Cauliflower
A light and bright soup filled with my favorite healing ingrediets; perfect for those dark and cold days!
Ingredients
- 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
Instructions
- 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