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)
- 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 the cauliflower florets in a large mixing bowl and drizzle with 2 teaspoons of neutral oil; set aside.
In a small bowl, mix together all the spices including cayenne pepper and salt.
Add 1 tablespoon of the spice mix to the florets and mix until coated. Place the florets on a parchment-lined baking sheet and roast at 425°F for 20-25 minutes until edges are golden and caramelized, flipping halfway through.
While the cauliflower is roasting, in a large Dutch oven over medium heat, coat the bottom of the pot with neutral oil. When the oil is heated, add the onions, celery, and carrots and sauté for 7-8 minutes until the onion is golden.
Add the red curry paste, ginger, and garlic and mix for about 2 minutes until heated and incorporated.
Add the broth, water, lentils, potatoes, and the remaining spice mix. Bring to a boil and simmer with the lid partially covered until the potatoes and lentils are tender, about 20-25 minutes. Optionally, use an immersion blender or transfer half of the soup to a blender for a smoother consistency and then return it to the pot.
Add the coconut milk, maple syrup, and lime juice. Adjust seasoning to taste and cook for 5 more minutes until warmed through.
For serving, ladle the soup and top with the roasted cauliflower and fresh herbs. Enjoy!
