Roasted Cauliflower and Lentil Curry Soup
Roasted Cauliflower and Lentil Curry Soup is a warm, nourishing dish packed with deep flavor and wholesome ingredients. The roasting process enhances the natural sweetness of the cauliflower, while red lentils provide body, protein, and a creamy texture without the need for heavy dairy. Fragrant curry spices bring warmth and depth, making this soup perfect for cool evenings or anytime you crave something comforting yet nutritious.
This soup strikes a beautiful balance between hearty and light. The roasted vegetables add a slightly caramelized note, the lentils create thickness and richness, and the spices transform simple ingredients into something bold and satisfying. It is also naturally filling and works well for meal prep since the flavors continue to develop over time.
Ingredients
1 large head cauliflower, cut into florets
1 tablespoon olive oil
Salt and black pepper to taste
1 cup red lentils, rinsed
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon chili flakes, optional
4 cups vegetable broth
1 cup coconut milk
1 tablespoon tomato paste
Juice of half a lemon
Fresh cilantro for garnish
Instructions
Preheat your oven to 400°F (200°C).
Place the cauliflower florets on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 20 to 25 minutes until tender and lightly golden around the edges.
While the cauliflower roasts, heat a large pot over medium heat. Add a small drizzle of olive oil if needed. Sauté the chopped onion for about 4 to 5 minutes until softened.
Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
Stir in the curry powder, cumin, turmeric, and chili flakes. Toast the spices gently for about 1 minute to release their aroma.
Add the rinsed red lentils, tomato paste, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for about 15 to 20 minutes until the lentils are soft.
Once the cauliflower is roasted, add it to the pot. Stir in the coconut milk and let everything simmer together for another 5 minutes.
For a smoother soup, use an immersion blender to blend until creamy. If you prefer texture, blend only part of the soup or leave it chunky.
Finish with fresh lemon juice and adjust salt and seasoning as needed.
Serve hot, garnished with chopped cilantro.
Serving Suggestions
This soup pairs beautifully with warm naan bread or crusty whole-grain bread. A simple side salad with a light vinaigrette complements the richness of the coconut milk and spices.
Storage and Reheating
Allow the soup to cool completely before storing in an airtight container. It can be refrigerated for up to four days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
This soup also freezes well for up to three months. Thaw overnight in the refrigerator before reheating.
Roasted Cauliflower and Lentil Curry Soup is a comforting blend of roasted vegetables, warming spices, and creamy lentils. It is a wholesome, satisfying recipe that delivers bold flavor while remaining nourishing and simple to prepare.