Roasted Cauliflower and Lentil Curry Soup
Ingredients
- Neutral oil
- 1 1/2 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)
- Sea salt
- 1 large yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp red curry paste
- 1 lb baby red potatoes, halved
- 1 cup red lentils, cleaned and rinsed
- 3 cups veggie broth
- 2 cups water
- 1 cup coconut milk
- 1 tbsp maple syrup
- Juice of 1/2 lime
Preparation
Place cauliflower florets in a large mixing bowl, drizzle with 2 tsp neutral oil, and set aside.
In a small bowl, mix together all spices up to and including cayenne pepper and salt.
Add 1 tablespoon of spice mix to the florets, mix until coated, place on a parchment-lined baking sheet, and roast at 425°F for 20-25 minutes until edges are golden and caramelized, flipping halfway through cook time.
While cauliflower is roasting, in a large Dutch oven over medium heat, coat the bottom of the pot with neutral oil, add onions, celery, and carrots, and sauté for 7-8 minutes until onion is golden.
Add red curry paste, ginger, and garlic, and mix for about 2 minutes until heated and incorporated.
Add broth, water, lentils, potatoes, and remaining spice mix, bring to a boil, and simmer with lid partially covered for 20-25 minutes until potatoes and lentils are tender.
Add coconut milk, maple syrup, and lime juice, adjust seasoning to taste, and cook for 5 more minutes until warmed through.
Tips
Optionally, use an immersion blender or carefully transfer half of the soup to a blender for a smoother consistency and then return to the pot.
For serving, ladle the soup and top with roasted cauliflower and fresh herbs.
