Creamy Curried Cauliflower Lentil Soup (1 Pot!)
Creamy, Indian-inspired 1-pot curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!
Servings 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 ½ tsp minced fresh ginger
- 2-3 cloves garlic, minced
- 1 head cauliflower, cut into bite-size pieces (~4 cups as original recipe is written)
- 2-3 tsp curry powder
- 1 pinch cayenne (optional)
- 4 cups vegetable broth (or sub chicken broth if not vegan or vegetarian)
- 1/2 cup red lentils
- 1/2 tsp sea salt, plus more to taste
- 2 Tbsp coconut cream (or sub 1/4 cup full-fat coconut milk as the recipe is written // adjust amount if altering serving size)
Instructions
- Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.
- Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. 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.
- Add coconut cream 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).
- Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavor. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnish of choice (we went with 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.
Video
Notes
*Nutrition information is a rough estimate calculated with homemade vegetable broth and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 servings Calories: 228 Carbohydrates: 31.6 g Protein: 10.6 g Fat: 8 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.99 g Monounsaturated Fat: 3.33 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 823 mg Potassium: 742 mg Fiber: 7.9 g Sugar: 6.1 g Vitamin A: 7527 IU Vitamin C: 42.79 mg Calcium: 83.12 mg Iron: 3.65 mg