Recipe:
Serves 4-6 What you need:
Neutral oil,
1 1/2 lb cauliflower florets (cut into 1 inch pieces), 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 add more for heat), & sea salt,
1 large yellow onion finely chopped,
1 large carrot finely chopped,
1 celery stalk finely chopped,
3 garlic cloves minced,
1 tsp grated ginger,
2 tbl red curry paste,
1 lb baby red potatoes halved,
1 cup red lentils (cleaned & rinsed),
3 cups veggie broth,
2 cups water,
1 cup coconut milk,
1 tbl maple syrup,
Juice of 1/2 lime.
What you do:
✔️ Place Cauliflower florets in a large mixing bowl, drizzle 2 tsp neutral oil, set aside
✔️ In a small bowl mix together all spices up to & including cayenne pepper & salt
✔️Add 1 tbl of spice mix to florets, mix until coated. Place florets on parchment lined baking sheet & roast at 425 F for 20-25 min till or until edges are golden & caramelized (flipping halfway through cook time)
✔️While cauliflower is roasting, in a large Dutch oven over med heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, & carrots sauté 7-8 min till onion is golden.
✔️Add red curry paste, ginger, & garlic mix for about 2 min till heated & incorporated
✔️Add broth, water, lentils, & potatoes, & remaining spice mix. Bring to a boil & simmer with lid partially covered until potatoes & lentils are tender about 20-25 min. Option: Use immersion blender or carefully transfer 1/2 soup broth to a blender for a smoother consistency & then return to pot
✔️Add coconut milk,maple syrup, & lime juice. Adjust seasoning to taste. Cook 5 more min till warmed through
✔️For serving, ladle soup & top with roasted cauliflower & fresh herbs. Enjoy
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