Yes, another soup recipe! Clearly, I’m obsessed with soup lately. I’m sorry, I can’t help it. There’s just something so comforting about a big bowl of hot soup. I’ve been experimenting with this particular recipe for Curried Cauliflower Lentil Soup for a while now, testing it until I perfected it. Although my kids may disagree, I think I’ve come up with a really good soup recipe here for you.
The Whine Critics didn’t hate it, they were just, well, indifferent about it. The boys at least ate it, unlike Ayla, who whined the entire time I was making dinner about how hungry she was, and then refused to eat the soup when I finally placed it in front of her. I guess she wasn’t that hungry.
I couldn’t get enough of this stuff! I don’t usually love cauliflower that much, but roasted cauliflower? That’s a whole different story. There’s no better way to eat cauliflower than when it’s roasted, with the edges all browned and caramelized. That’s why I chose to roast it first before adding cauliflower to this soup. It was the right thing to do.
After enjoying the soup so much myself, I made it again as part of a “meal train,” for a family going through a hard time right now. It just seemed like the kind of nourishing soup that would warm them and brighten their day.
I used a mild red curry paste for this soup, because the kids don’t like their food too spicy. I’ve tried it with Thai curry, and with Indian curry, and found that either one works well with this recipe. It just depends what flavour you’re in the mood for. When the soup is made with Indian curry, it’s really nice with a side of Naan bread. I used this Homemade Naan recipe from Once Upon a Chef, brushed with a mixture of butter and garlic. I had made it for the meal train, but I’m glad I made a double batch so we could keep some for ourselves. It was so addictive! Sorry I don’t have a photo of the Naan, but we ate it up too quickly.
Curried Cauliflower Lentil Soup
Ingredients
- 1 head of Cauliflower, cut into florets
- 2 tsp olive oil
- pinch of seasoning salt
- 1 tsp curry powder (or Epicure Coconut Curry Oven Fries Spice)
- 2 tsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 orange pepper, chopped
- 3 heaping tsp of red curry paste
- 1/2 cup red lentils
- 4 cups vegetable broth
- 1/2 cup coconut milk
Instructions
- In a large bowl, combine cauliflower florets with 2 tsp olive oil, seasoning salt and curry powder.
- Place the cauliflower on a baking sheet lined with parchment paper, and roast at 425F for 25 minutes, stirring halfway.
- While the cauliflower is roasting, heat a soup pot over medium heat.
- Add 2 tsp olive oil, onion, carrots, and orange pepper. Cook for 3-5 minutes, until vegetables have softened.
- Add curry paste, and cook for another minute.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes.
- Blend the soup with an immersion blender (or in small batches in a regular blender) until smooth.
- Add roasted cauliflower and coconut milk.
I hope you give this soup a try, and if you do, share a photo using the hashtag #PassTheWhine.
Food and Whine 
Oh my! I am not a big soup eater but I am definitely going to try this. It looks amazing!
Have a fantastic weekend Megan!
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You too Redawna, thanks!
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What a beautifully vibrant colour! I love soups like this – anything with curry and some lentils for protein and I’m sold! I barely cook with cauliflower but am always on the lookout for new recipes. Just might try yours if I’ve got a head leftover – it goes to waste so easily if you aren’t serving a crowd!
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Thanks Taylor! Yes, this is a great way to use up leftover cauliflower.
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sounds yum! I’ve recently started to use lentils in cookings, and one more recipe to add onto my cooking list! š
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Thanks Eva! Lentils are great, I use them a lot for meatless meals.
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Yum! This recipe speaks to my soul! I love all the ingredients and I’ve just pinned it to try it later. Thanks for the gorgeous inspiration, Megan!
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This looks really delicious! I like that you roast the cauliflower to develop its flavour! This definitely would be a satisfying vegetarian dish!
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Two of my favourite things in 1 dish – cauliflower and curry! And I agree, roasted cauliflower tastes a whole lot better. Your photos are awesome, makes we want to eat soup right this moment! Perfect too, because we’re having a weird cold snap (yes, in spring).
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I made this and it’s delicious. Didn’t have access to the Epicure Curry Salt so I mixed 1TBSP of garam masala with some dessicated coconut and used that instead – no idea what the Epicure one is supposed to taste like but my idea tasted pretty good to me! I ate a bit too much of the roasted cauliflower on it’s own before it I finished the soup, but I also did put some cauliflower in with the vegetabels for the soup, so some cauliflower made it in there. Served with poppadoms and coriander and it was very good. Thanks for the recipe – I’ll make it again for sure.
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This recipe looks fabulous, definitely going to make it, love curry, coconut milk !.
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Thanks for the recipe! The soup turned out very well. I’d forgotten how good oven-roasted cauliflower is.
Next time I would do a few things differently: use Ā¾ to a cup of lentils for a thicker soup, finish with lime juice just before servicing to add a bit of zing and make a lot mor cauliflower because it was so tasty (the head I bought was quite petite).
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Great ideas!
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