Roasted Cauliflower & Lentil Curry Soup
by thevegansara
What you need: 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 & rinsed), 3 cups veggie broth, 2 cups water, 1 cup coconut milk, 1 tbl maple syrup, Juice of 1/2 lime. Serves 4-6
What you do:
1️⃣ Place Cauliflower florets in a large mixing bowl, drizzle 2 tsp neutral oil, set aside
2️⃣ In a small bowl mix together all spices up to & including cayenne pepper & salt
3️⃣ Add 1 tbl of spice mix to florets, mix until coated. Place florets on parchment lined baking sheet & roast at 425 F for 20-25 min till or until edges are golden & caramelized (flipping halfway through cook time)
4️⃣While cauliflower is roasting, in a large Dutch oven over med heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, & carrots sauté 7-8 min till onion is golden.
5️⃣Add red curry paste, ginger, & garlic mix for about 2 min till heated & incorporated
6️⃣ Add broth, water, lentils, & potatoes, & remaining spice mix. Bring to a boil & simmer with lid partially covered until potatoes & lentils are tender about 20-25 min. Option: Use immersion blender or carefully transfer 1/2 soup broth to a blender for a smoother consistency & then return to pot
7️⃣ Add coconut milk,maple syrup, & lime juice. Adjust seasoning to taste. Cook 5 more min till warmed through
8️⃣ For serving, ladle soup & top with roasted cauliflower & fresh herbs. Enjoy!
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