Roasted Cauliflower and Lentil Curry Soup
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 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbl 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 tbl maple syrup
- Juice of 1/2 lime
Preparation
Place cauliflower florets in a large mixing bowl, drizzle 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 tbl of spice mix to florets, mix until coated. Place florets on parchment-lined baking sheet and roast at 425 F for 20-25 min until edges are golden and caramelized, flipping halfway through cook time.
While cauliflower is roasting, in a large Dutch oven over medium heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, and carrots and sauté for 7-8 min until onion is golden.
Add red curry paste, ginger, and garlic and mix for about 2 min until heated and incorporated.
Add broth, water, lentils, and potatoes, and remaining spice mix. Bring to a boil and simmer with lid partially covered until potatoes and lentils are tender, about 20-25 min. Option: Use immersion blender or carefully transfer half soup broth to a blender for a smoother consistency and then return to pot.
Add coconut milk, maple syrup, and lime juice. Adjust seasoning to taste. Cook 5 more min until warmed through.
For serving, ladle soup and top with roasted cauliflower and fresh herbs.
