Golden Roasted Cauliflower & Lentil Curry Soup

Introduction
This hearty and vibrant Roasted Cauliflower & Lentil Curry Soup brings bold flavor and nourishment to your table. Roasted cauliflower florets add a toasty richness, while warm spices, red lentils, and creamy coconut milk create a cozy, comforting bowl perfect for chilly days or plant-based dinner nights. Each spoonful is packed with fiber, protein, and anti-inflammatory goodness.

Ingredients
For the Roasted Cauliflower:

1 1/2 lb cauliflower florets (cut into 1-inch pieces)

2 tsp neutral oil

1 tbsp spice mix (see below)

Spice Mix:

2 tsp cumin powder

2 tsp coriander powder

2 tsp cinnamon powder

1 1/2 tsp turmeric powder

1/2 tsp black pepper

1/8 tsp cayenne pepper (optional, or more for heat)

Sea salt, to taste

For the Soup Base:

1 large yellow onion, finely chopped

1 large carrot, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, minced

1 tsp fresh ginger, grated

2 tbsp red curry paste

1 lb baby red potatoes, halved

1 cup red lentils, cleaned and rinsed

3 cups vegetable broth

2 cups water

1 cup coconut milk

1 tbsp maple syrup

Juice of 1/2 lime

Neutral oil (for sautéing)

How to Make

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