Fun fact–until I went to college back east in Washington, D.C., I’d never really realized I had a winter birthday. Sure, my young childhood in Oklahoma meant wintery birthdays, but having spent most of my childhood and a good chunk of my young adulthood in Phoenix, I always thought I had a spring birthday. I realize the calendar makes this clear, even if the Phoenix weather did not. I can’t explain my lack of understanding either.
Now that I’m in Dallas, I once again remember that I am, in fact, a winter baby. Right around this time of year, I’m beyond bored of my sweaters and boots and ready for sundresses. My arms are reaaaalllly pasty and I’m wishing for Saturdays spent day drinking with friends on the patio. Still though, I am so thankful to live in Dallas. After all, a cooler climate means more time for soups like this, right?
I’m a soup lover. I’ve professed it over and over on this blog. This thick, hearty soup is now another favorite in my rotation. It’s deeply spiced with a blend of Moroccan spices–smoky cumin, pungent coriander, and warming ginger and cinnamon. Tumeric not only gives this meal its striking golden color, it also adds serious depth of flavor and a whole host of nutritional benefits. With a drizzle of olive oil, crispy roasted chickpeas, and a healthy sprinkling of red pepper flakes, this soup will make you glad it’s still winter…at least for a little while.
Keep the winter blues at bay with this bright, sunny, deeply-spiced vegan golden soup. With cauliflower, cashews, cinnamon, and a healthy dose of turmeric, it’s sure to comfort and warm you from the inside out.
For the chickpeas:
2 (15-oz.) cans chickpeas, rinsed and drained
2 tsp. olive oil
1 tsp. ground cumin
1/2 tsp. ground paprika
1/2 tsp. salt
1/4 tsp. black pepper
For the soup:
2 TBSP olive oil, plus more for drizzling
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. ground ginger
2 tsp. ground turmeric
1 tsp. ground cinnamon
1/2 tsp. black pepper
4 cloves garlic, minced or pressed
1 large head cauliflower, chopped into florets (about 6 cups)
1 small red onion, chopped
1 large carrot, peeled and chopped
1 c. unsalted cashews
1 1/2 tsp. salt, plus more to taste
6-8 c. vegetable broth
red pepper flakes, for serving (optional)
green onions, for serving (optional)
lemon wedges, for serving
1. Preheat the oven to 400 F. Toss chickpeas with oil and spices. Spread on to a rimmed baking sheet and roast until semi-crispy, stirring halfway through, 30-40 minutes. Chickpeas will become completely crispy when cooled.
2. Meanwhile, heat oil in a large soup pot over medium-high heat. When oil is warm, add cumin, coriander, ginger, turmeric, cinnamon, and black pepper and toast until fragrant, 2-3 minutes.
3. Reduce heat to medium, then add garlic, cauliflower, onion, carrot, and cashews. Saute until cauliflower begins to soften, approximately 10 minutes. Add broth and salt. Simmer 15 minutes, or until cauliflower and carrots are both soft.
4. Turn off the heat. Using an immersion blender or working in batches in a traditional blender, puree soup until smooth, adding broth to reach desired consistency. Warm the soup before serving, if needed.
5. To serve, ladle into bowl and drizzle with olive. Top with crispy chickpeas, red pepper flakes, green onions, or any other desired garnishes. Squeeze lemon juice over the top or serve lemon wedges on the side.
yield: 4-6 servings