Description
Roasted Cauliflower and Lentil Curry Soup Recipe
Ingredients
For Roasting:
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
Salt and pepper to taste
For the Soup:
1 tablespoon coconut oil or olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
1 tablespoon curry powder
1 teaspoon garam masala
1/2 teaspoon smoked paprika
4 cups vegetable broth
1 can (14 oz) coconut milk
1 cup red lentils, rinsed
2-3 small red potatoes, diced
1 teaspoon salt (adjust to taste)
Juice of 1/2 lemon
For Garnish:
Fresh cilantro, chopped
Optional: naan bread or rice on the side
Instructions
Roast the Cauliflower:
Preheat the oven to 400°F (200°C).
Toss cauliflower florets with olive oil, turmeric, cumin, salt, and pepper.
Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and slightly crispy.
Prepare the Soup Base:
Heat coconut oil in a large pot over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Stir in garlic, ginger, curry powder, garam masala, and smoked paprika. Cook for 1 minute until fragrant.
Build the Soup:
Add vegetable broth, coconut milk, lentils, and diced potatoes. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 20-25 minutes, or until the lentils and potatoes are tender.
Combine & Serve:
Stir in the roasted cauliflower and simmer for 5 more minutes. Adjust seasoning with salt and a squeeze of lemon juice.
Ladle the soup into bowls and garnish with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Serve this cozy, hearty soup with warm naan or rice for a complete meal.
#ComfortFood #HealthyEats #VeganCurry
