ADVERTISEMENT
Prep the Cauliflower: Preheat oven to 425°F (220°C). In a bowl, toss cauliflower florets with 2 tsp neutral oil. Combine all spices in a small bowl and mix well. Add 1 tbsp of the spice mix to the cauliflower and toss to coat.
Roast: Spread cauliflower on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until edges are golden and caramelized.
Sauté the Base: While cauliflower roasts, heat oil in a large Dutch oven over medium heat. Sauté onion, carrot, and celery for 7–8 minutes until softened and golden.
Add Flavor: Stir in garlic, ginger, and red curry paste. Cook for 1–2 minutes until fragrant.
Simmer the Soup: Add potatoes, lentils, broth, water, and remaining spice mix. Bring to a boil, then reduce to a simmer. Cover partially and cook for 20–25 minutes or until lentils and potatoes are tender.
Blend (Optional): For a smoother soup, use an immersion blender or carefully blend half the soup and return it to the pot.
Finish: Stir in coconut milk, maple syrup, and lime juice. Simmer 5 more minutes. Adjust salt and seasoning to taste.
Serving and Storage Tips
Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
ADVERTISEMENT
