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
Step-by-Step Guide
Follow this detailed guide for perfect results. First, focus on prepping all ingredients before you start cooking (mise en place). For the cauliflower, ensure florets are similar in size for even roasting. While it roasts, begin the soup base. When sautéing the onion, garlic, and ginger, keep the heat at medium to prevent burning the spices. After adding the dry spices, cook them for just one minute to unlock their flavor without scorching. When simmering the soup, a gentle bubble is ideal; a rapid boil can break the coconut milk. The final step is to gently fold in the roasted cauliflower to maintain its texture.
Serving Suggestions
This soup is a complete meal but can be elevated with simple sides. Serve it in a deep bowl with a swirl of coconut milk or a dollop of vegan yogurt on top. Alongside the cilantro, try garnishes with toasted coconut flakes, a sprinkle of red chili flakes, or a drizzle of chili oil. Warm, buttered naan or fluffy basmati rice are classic accompaniments for dipping. For a lighter option, pair with a simple side salad of cucumber and mint.
How-to Summary
In summary: Roast spiced cauliflower florets at 400°F until golden. Separately, sauté onion, garlic, ginger, and spices. Add broth, coconut milk, lentils, and potatoes; simmer until tender. Stir in the roasted cauliflower, season with lemon juice and salt, then garnish and serve.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Green or brown lentils hold their shape better but require 10-15 more minutes of simmering. Avoid split red lentils if you want a textured soup, as they dissolve completely.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup has thickened. The flavors often improve overnight.
Is this soup freezer-friendly? Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the potato texture may soften slightly upon thawing.
Can I make this soup creamier? For an ultra-creamy version, blend half of the soup (before adding the roasted cauliflower) with an immersion blender, then stir the cauliflower back in.
What can I substitute for potatoes? Sweet potato or butternut squash are excellent substitutes. Adjust simmering time until the substitute vegetable is fork-tender.
Common Mistakes to Avoid
- Overcooking the Spices: Sautéing the curry powder and garam masala for more than a minute can make them bitter.
- Underseasoning: Lentils and potatoes absorb salt. Always taste and adjust seasoning at the end, after adding the lemon juice.
- Neglecting to Rinse Lentils: Always rinse red lentils to remove any debris and prevent a muddy flavor.
- Crowding the Baking Sheet: Roast cauliflower in a single layer to ensure it caramelizes instead of steaming.
- Adding Cauliflower Too Early: Stirring roasted cauliflower in at the end preserves its texture and roasty flavor.
Conclusion
This Roasted Cauliflower and Lentil Curry Soup masterfully combines deep, roasted flavors with creamy, spiced comfort. It’s a nutrient-dense, satisfying meal that proves healthy eating can be deeply flavorful and utterly delicious. By following the steps and tips provided, you can consistently create a restaurant-worthy soup at home. It’s a versatile recipe that welcomes customization, making it a perfect staple for your weekly meal rotation.