Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Roasted Cauliflower & Lentil Curry Soup - Good Old Vegan

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!