Roasted Cauliflower & Lentil Curry Soup
Introduction:
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.
Conclusion:
Elevate your culinary repertoire with our Roasted Cauliflower & Lentil Curry Soup, a soul-soothing dish that transcends ordinary soup experiences. This recipe marries tradition with innovation, creating a culinary masterpiece that will undoubtedly become a staple in your repertoire. Whether you are a seasoned chef or a home cook, this soup offers a delightful journey of flavors that will leave you craving more.
Roasted Cauliflower & Lentil Curry Soup
Introduction:
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.
Conclusion:
Elevate your culinary repertoire with our Roasted Cauliflower & Lentil Curry Soup, a soul-soothing dish that transcends ordinary soup experiences. This recipe marries tradition with innovation, creating a culinary masterpiece that will undoubtedly become a staple in your repertoire. Whether you are a seasoned chef or a home cook, this soup offers a delightful journey of flavors that will leave you craving more.
Roasted Cauliflower & Lentil Curry Soup
Ingredients:
- Neutral oil, 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 teaspoon black pepper, 1/8 teaspoon cayenne pepper (optional or add more to heat), & sea salt, finely chopped 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 of maple syrup, juice of 1/2 lime. 4-6 persons
Instructions
- Put the cauliflower florets in a large mixing bowl, drizzle 2 teaspoons of neutral oil over them, set aside
- In a small bowl, mix all the spices up to the cayenne pepper and salt
- Add 1 tbsp spice mix to the flowers, mix until coated. Place florets on parchment-lined baking sheet and roast at 425 F for 20-25 minutes, or until edges are golden and caramelized (turn over halfway through cooking time)
- While the cauliflower is browning, coat the bottom of the pan with neutral oil in a large Dutch oven over medium heat. When the oil is heated, add the onion, celery and carrot, sauté for 7-8 minutes until the onions are golden.
- Add the red curry paste, ginger and garlic mixture to heat and stir, about 2 minutes, until blended.
- Add the broth, water, lentils, potatoes and remaining spice mix. Bring to a boil and cook with the lid partially closed for about 20-25 minutes until the potatoes and lentils are tender. Option: Use an immersion blender, or for a smoother consistency, carefully transfer 1/2 cup of water into a blender and then return it to the pot
- Add coconut milk, maple syrup and lemon juice. Adjust seasoning to taste. Cook for another 5 minutes until fully heated
Add ladle soup and roasted cauliflower and fresh herbs for serving. Enjoy!