Indulge your taste buds in the symphony of flavors with our exquisite Roasted Cauliflower & Lentil Curry Soup, a culinary journey that blends the richness of cauliflower, lentils, and aromatic spices. This heartwarming soup is a celebration of wholesome ingredients, meticulously combined to create a satisfying and nourishing experience for 4-6 persons.
INGREDIENTS:
1 1/2 lb cauliflower florets (cut into 1-inch pieces)
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons cinnamon powder
1 1/2 teaspoons turmeric powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, or adjust to taste)
Sea salt
1 large yellow onion, finely chopped
1 large carrot, finely chopped
1 celery stalk
3 cloves garlic, minced
1 teaspoon grated ginger
2 tbsp red curry paste
1 lb halved baby red potatoes
1 cup red lentils (cleaned and rinsed)
3 cups vegetable stock
2 cups water
1 cup coconut milk
1 tablespoon maple syrup
Juice of 1/2 lime
Neutral oil
INSTRUCTIONS:
Prep the Cauliflower: Place cauliflower florets in a large mixing bowl, drizzle with 2 teaspoons of neutral oil, and set aside.
Spice Mix: In a small bowl, combine cumin powder, coriander powder, cinnamon powder, turmeric powder, black pepper, cayenne pepper, and sea salt. Add 1 tbsp of the spice mix to the cauliflower, coating it thoroughly. Roast on a parchment-lined baking sheet at 425°F for 20-25 minutes until golden and caramelized.
Prepare the Base: In a large Dutch oven over medium heat, coat the bottom with neutral oil. Sauté finely chopped onion, carrot, and celery for 7-8 minutes until onions are golden.
Infuse Aromatics: Add red curry paste, grated ginger, and minced garlic to the sautéed vegetables, stirring for about 2 minutes until well-blended.
Build the Soup: Introduce vegetable stock, water, lentils, halved baby red potatoes, and the remaining spice mix. Bring to a boil, cooking with the lid partially closed for 20-25 minutes until potatoes and lentils are tender. For a smoother consistency, use an immersion blender or carefully transfer 1/2 cup of soup to a blender and return it to the pot.
Creamy Finish: Pour in coconut milk, maple syrup, and lime juice. Adjust seasoning to taste. Allow the soup to simmer for an additional 5 minutes until fully heated.
Serve with Elegance: Ladle the soup into bowls, topping each serving with the roasted cauliflower and fresh herbs. The result is a masterpiece of flavors that will delight your senses.
Additional Tips:
Experiment with different herb garnishes such as cilantro, parsley, or mint for added freshness. Serve this soup with crusty bread or naan for a complete and satisfying meal. The combination of lentils and cauliflower not only imparts a creamy texture but also adds a nutritional punch, making this soup an excellent choice for those seeking a healthy and flavorful dining experience.