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Nourishing Turmeric Golden Soup

This soup is a bowl of sunshine, I mean, just look at it! Aside from how beautiful it looks, it's also incredibly delicious, nourishing and anti-inflammatory for the whole body. I knew I had to put this recipe on the blog after I posted it on Instagram a few weeks ago and got rave reviews all around. That's when I realized I'm not the only one in love with this soup.

Absolutely packed with veggies, this Golden Soup is rich in energizing vitamins and minerals such as iron, manganese, phosphorus, potassium and magnesium. Since it's 100% plant-based it's also packed with phytonutrients and easy-to-digest fibre making it gut health friendy and an excellent choice for supporting a healthy microbiome.

Golden Soup

This dairy-free soup is creamy, rich but not too heavy because there is no dairy cream to thicken it, just full-fat coconut milk.

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This Golden Soup is...

  • Dairy-free
  • Gluten-free
  • Paleo-friendly (if you omit the quinoa)
  • Plant-based (100% vegan)
  • Kid-friendly. If you've got really young ones you can blitz this into a creamy soup. It's incredibly nourishing for little ones. 

It gets the "GOLDEN" name from turmeric. Feel free to add more turmeric than I've recommended of course. I love golden lattes , golden smoothies and golden balls too!

Soups
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Ingredients
  • 1 small onion, finely chopped
  • 1 tbsp extra-virgin olive oil or coconut oil
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp ground cumin
  • 1-2 tbsp ground turmeric*
  • 1 tsp ground ginger
  • 5-6 cups veggie stock
  • 1 medium size butternut squash, peeled and cubed
  • 1/4 cup dry quinoa
  • 1 can (400mL) full fat coconut milk
  • Sea salt and pepper to taste
Instructions
  1. In a large soup pot, heat oil to medium. Add onions and saute for 5 minutes.
  2. Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a few more minutes.
  3. Next add the veggie stock and then the butternut squash.
  4. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes.
  5. Add coconut milk just before serving. Garnish with fresh herbs of your choosing.
  6. Keep in fridge for up to a week and reheat on stove top in a pot or keep in freezer for up to 3 months.

Notes

Serves 4-6 people.
If you don't have all the spices, you can also just use 2 tbsp curry powder.
*If you haven't used turmeric in a recipe before, add 1 tbsp first and then give it a taste test before you add more.

This soup tastes just as good after being frozen for weeks. My hubby Walker isn't much of a soup lover aside from French Onion Soup so it's usually just me eating the soup and sometimes Vienna, which means I freeze a lot of soups.

Funny and random story for you -- this is the second time writing this post. I wrote a whole wonderful post with all the health benefits and then when I went to post it LIVE it totally disappeared in one poof. I'm not gonna lie, I was pretty upset and then felt like punching something (not very joyous of me, ha!). Then I took some deep breaths reminding myself to cultivate positivity and as I write this now, I'm much calmer. And... I need a bowl of this soup right now!

Since COVID19 Walker and I are working part-time in the office so that our daughter Vienna always has a full-time parent. This means instead of working 35-40 hours per week we are both doing about 16-20 hours per week but managing the same amount of work (hence my frustration above). I know that our situation is in no way unique and I'm super grateful that our business is mostly all online, including our wonderful shop but that's why some of my blog posts have been a little shorter than normal. You can listen to a recent podcast where Walker and I talked about how we are managing our stress and anxiety and some of it involves emotional eating one too many pieces of banana bread

Thank you so much for continuing to visit our website, make my recipes and support our business by shopping for our wonderful natural, clean, organic products. Walker, myself and the whole joyous team appreciate it!

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Stay safe and healthy,

Joy xo

37 Comments
Sharon   •   April 25, 2020

I don't have any butternut squash would you recommend sweet potato instead?

Reply
Joy McCarthy   •   April 26, 2020

Belinda   •   April 25, 2020

If I am blending into a creamy soup, when do I add the coconut milk? Before or after blending? And do I blend with the quinoa?

Reply
Joy McCarthy   •   April 26, 2020

Steph   •   April 26, 2020

What can I use instead of quinoa

Reply
Joy McCarthy   •   April 27, 2020

Sandy   •   April 28, 2020

This looks so yummy and can’t wait to make it this week. As for the banana bread - that recipe is sooo good.

Reply
Joy McCarthy   •   April 28, 2020

Kathy   •   April 28, 2020

Thank you for persevering, Joy. I enjoy your posts. Kathy in northern BC

Reply
Joy McCarthy   •   April 28, 2020

Dion   •   April 29, 2020

The soup is delicious! I blended it and I loved it. Thanks for sharing the recipe!

Reply
Joy McCarthy   •   April 29, 2020

Shirley   •   April 29, 2020

Oh my goodness.... this was so gooood! I saw this on your IG and had to make it. It’s really perfect for spring. This soup is so nourishing. Both my 8 year old and 17 month old had 2nd helpings. Thanks and stay well. xx

Reply
Joy McCarthy   •   April 29, 2020

Bev   •   April 29, 2020

I am very sad that I apparently don't like the taste of turmeric at all, and it is definitely prominent in this soup. I love everything else about it, but I would suggest to NOT do two tablespoons of the turmeric, stick with one, and if that is adaptable for you, then you can increase it. Turmeric just tastes like bad chalk to me, but I know other people love it and it is good for you. Other than that, the soup itself is very healthy and tasty. Try it the way it is written and make your own judgements, but if you choose to leave it out, the soup itself is very good.

Reply
Joy McCarthy   •   April 30, 2020
Joy McCarthy   •   April 30, 2020
Bev   •   April 30, 2020
Joy McCarthy   •   May 1, 2020

Franciela   •   April 29, 2020

Just made it tonight! PERFECTION!!!

Reply
Joy McCarthy   •   April 30, 2020

Sandy   •   April 30, 2020

Looks amazing! I’m allergic to coconut any subs?

Reply
Joy McCarthy   •   April 30, 2020

Aline   •   May 1, 2020

Hey Joy! Thank you so much for the recipe. Would love to make it today, but I don’t have canned coconut milk. Can I use my regular refrigerated Almond Breeze almond milk/ coconut milk blend? Also, how can I make this recipe a little creamier? Thanks!!!!

Reply
Joy McCarthy   •   May 2, 2020

Lauren Jean Davie   •   May 4, 2020

This is is amazing and scrumptious! Light and nutritious yet filling. Tried it for the first time tonight and it will definitely be a new rotating recipe in this house! Thank you, JOY!

Reply
Joy McCarthy   •   May 5, 2020

Karen   •   May 6, 2020

Your soup was amazing . The flavours were rich and mixed well together adding the canned coconut had it so creamy .

Reply
Joy McCarthy   •   May 7, 2020

Melissa Teixeira   •   May 14, 2020

Made the soup tonight. Loved it Joy! Thanks :)). My daughters and Dad want me to try blending it next time. Because there will definitely be a next time!

Reply
Joy McCarthy   •   May 15, 2020

Allison C.   •   May 21, 2020

This soup looks very nice.

Reply
Joy McCarthy   •   May 22, 2020

Allison C.   •   May 28, 2020

Made the soup on Monday and have had it for lunch 3x this week...love it!

Reply
Joy McCarthy   •   May 29, 2020

Emme Z.   •   July 31, 2020

Made this tonight, so delicious!!!

Reply
Joy McCarthy   •   August 1, 2020

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