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

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.

Course Dinner, Lunch

Cuisine Asian-Inspired, Indian-Inspired, Thai-Inspired

Keyword Vegan Cauliflower Soup, Vegan Lentil Curry Soup

Total Time 50

Servings

Author Sara

Ingredients

Neutral oil
1 lb cauliflower florets, cut into 1 inch pieces
2 tsp cumin
2 tsp ground coriander
2 tsp cinnamon
1 1/2 tsp turmeric powder
1/2 tsp black pepper
1/8 tsp cayenne optional or add more for heat
sea salt
1 large yellow onion finely chopped
1 large carrot finely chopped
1 stalk celery 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!