- 1 pound cauliflower florets, cut into one inch pieces
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground cinnamon
- 1 1/ 2 teaspoons ground Turmeric
- 1/ 2 teaspoon ground black pepper
- 1/ 8 teaspoon cayenne powder (optional)
- Sea salt, to taste
- 1 large yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons red curry paste
- 1 pound baby red potatoes, halved
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- 2 cups water
- 1 cup coconut milk
- 1 tablespoon maple syrup
- 1/ 2 lime, juiced
- 2 teaspoons neutral oil, plus more for cooking
- Fresh herbs, to garnish
Preheat oven to 425ºF and line a baking sheet with parchment paper.
In a large mixing bowl, toss the cauliflower florets with 2 teaspoons neutral oil and set aside.
In a small bowl mix together the cumin, coriander, cinnamon, turmeric, black pepper, cayenne, and salt and pepper to taste. Add 1 tablespoon of the spice mix to the cauliflower and toss to coat.
Transfer cauliflower to the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until edges are golden and caramelized.
Meanwhile, 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 7-8 minutes until the onion is golden.
Add red curry paste, ginger, and garlic. Continue stirring for about 2 minutes, until fragrant. Add the broth, water, lentils, potatoes, and remaining spice mix. Bring to a boil, then simmer partially covered until potatoes and lentils are tender (about 20-25 min).
Using an immersion blender, blend the soup until the desired consistency is reached. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot. Add the coconut milk, maple syrup, and lime juice. Taste and adjust seasoning. Cook 5 minutes longer and serve soup topped with roasted cauliflower and fresh herbs.