Roasted Cauliflower & Lentil Curry Soup
(55)
"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"
-- @thevegansara
A Note from Feedfeed

Creamy coconut milk and frangrant red curry paste infuse the cauliflower and red lentil soup with warming flavor for a hearty vegan meal.

Details

Serves or Makes: 4-6

Recipe

  • 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

Method

  • Step 1

    Preheat oven to 425ºF and line a baking sheet with parchment paper.

  • Step 2

    In a large mixing bowl, toss the cauliflower florets with 2 teaspoons neutral oil and set aside.

  • Step 3

    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.

  • Step 4

    Transfer cauliflower to the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until edges are golden and caramelized.

  • Step 5

    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.

  • Step 6

    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).

  • Step 7

    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.