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Roasted Cauliflower & Lentil Curry Soup

Roasted Cauliflower & Lentil Curry Soup

Roasted Cauliflower & Lentil Curry Soup 🥣

Thank goodness in the dead of winter (here in NYC) you can create your own sunshine in a bowl. All the warming Indian & Thai spices in a hearty broth filled with potatoes, red lentils & roasted cauliflower.

When all this deliciousness comes together, sit back, slurp away, & enjoy.

Roasted Cauliflower & Lentil Curry Soup

Roasted Cauliflower & Lentil Curry Soup

All the warming Indian & Thai spices in a hearty broth filled with potatoes, red lentils & roasted cauliflower. When all this deliciousness comes together, sit back, slurp away, & enjoy.
4.46 from 11 votes
Total Time: 50 mins
Course: Dinner, Lunch
Cuisine: Asian, Indian-Inspired, Thai-Inspired
Keyword: Creamy, Recipe, Vegan, Warm
Author: Sara
Servings: 4

Ingredients

  • Neutral oil
  • 1 lb cauliflower florets cut into 1 inch pieces
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp cinnamon powder
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper optional or add more for heat
  • sea salt
  • 1 large yellow onion finely chopped
  • 1 large carrot finely chopped
  • 1 celery stalk finely chopped
  • 3 cloves garlic minced
  • 1 tsp ginger grated
  • 2 tbl red curry paste
  • 1 lb baby red potatoes halved
  • 1 cup red lentils cleaned & rinsed
  • 3 cups veggie broth
  • 2 cups water
  • 1 cup coconut milk
  • 1 tbl maple syrup
  • Juice of 1/2 lime

Instructions

  • Place Cauliflower florets in a large mixing bowl, drizzle 2 tsp neutral oil, set aside
  • In a small bowl mix together all spices up to & including cayenne pepper & salt
  • Add 1 tbl of spice mix to florets, mix until coated. Place florets on parchment lined baking sheet & roast at 425 F for 20-25 min till or until edges are golden & caramelized (flipping halfway through cook time)
  • While cauliflower is roasting, in a large Dutch oven over med heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, & carrots sauté 7-8 min till onion is golden.
  • Add red curry paste, ginger, & garlic mix for about 2 min till heated & incorporated
  • Add broth, water, lentils, & potatoes, & remaining spice mix. Bring to a boil & simmer with lid partially covered until potatoes & lentils are tender about 20-25 min. Option: Use immersion blender or carefully transfer 1/2 soup broth to a blender for a smoother consistency & then return to pot
  • Add coconut milk,maple syrup, & lime juice. Adjust seasoning to taste. Cook 5 more min till warmed through
  • For serving, ladle soup & top with roasted cauliflower & fresh herbs. Enjoy!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Sara’s Instagram for more tasty recipes!

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