🌱 Vegan Roasted Cauliflower and Lentil Curry Soup

Ingredients 🛒

For the Cauliflower

• 1 medium cauliflower, cut into florets
• 1 tablespoon oil
• ½ teaspoon curry powder
• ½ teaspoon salt

For the Soup

• 1 tablespoon oil
• 1 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 cup red lentils, rinsed
• 2 medium potatoes, sliced
• 5 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon salt
• Lemon juice and chopped parsley, to finish

Instructions 👩‍🍳

1. Preheat oven to 425°F (220°C). Toss the cauliflower with oil, curry powder, and salt. Roast 20–25 minutes, until browned.
2. Meanwhile, heat oil in a pot. Cook the onion and carrots for 6 minutes. Add garlic, ginger, curry powder, and cumin. Cook 1 minute.
3. Add the lentils, potatoes, broth, coconut milk, and salt. Simmer 20 minutes, until the lentils are soft and the potatoes are tender.
4. Taste and add lemon juice.
5. Ladle into bowls and top with the roasted cauliflower and parsley.

Nutrition

Estimates based on red lentils, coconut milk, potatoes, and roasted cauliflower. Exact numbers may vary by broth brand.

Notes & Tips 💡

• Blend half the soup if you want it thicker and smoother.
• A spoon of mango chutney on the side is excellent.
• This freezes well without the roasted cauliflower on top.
• Add spinach in the last 2 minutes if you want extra greens.