Name: Creamy Curried Cauliflower Lentil Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tsp avocado oil ((or sub water for oil-free)); 1 medium white or yellow onion; 2 medium carrots (diced); 1 stalk celery (diced (optional)); 1.5 tsp minced fresh ginger; 2.5 cloves garlic (minced); 1 head cauliflower (cut into bite-size pieces (~4 cups)); 2.5 tsp curry powder; 1 pinch cayenne ((optional)); 4 cups vegetable broth; 0.5 cup red lentils; 0.5 tsp sea salt (plus more to taste); 2 tbsp coconut cream ((or sub 0.25 cup full-fat coconut milk))

Instructions

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1

Heat a large pot over medium heat. Once hot, add avocado oil (2 tsp), white or yellow onion (1 medium), carrots (2 medium), and celery (1 stalk) (optional) and sauté for 4-5 minutes — stirring occasionally.
2

Then add minced fresh ginger (1.5 tsp) and garlic (2.5 cloves) and sauté for 2-3 minutes more or until fragrant.
3

Add cauliflower (1 head), curry powder (2.5 tsp), cayenne (1 pinch) (optional), vegetable broth (4 cups), red lentils (0.5 cup), and sea salt (0.5 tsp). Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.
4

Add coconut cream (2 tbsp) and blend with an immersion blender until creamy and no bits remain (if it has trouble blending, you can optionally transfer to a blender and blend on high until creamy and smooth).
5

Taste and adjust seasonings, adding more [curry powder] for spice, [cayenne] for heat, or [sea salt] for overall flavor. Continue cooking for a few more minutes over medium heat.
6

Serve as is or with garnish of choice (e.g., fresh cilantro and an additional swirl of coconut milk). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.