Curried Cauliflower Soup Recipe with Lentils
This bright, healthy curried cauliflower soup recipe is flavor-loaded and full of good stuff, like curry, cumin, onions, garlic, and lemon. Plus cauliflower, carrots, celery, and lentils, all blended together until smooth, delicious, and golden.
Ingredients
- 2 tbsp olive oil
- 1 large cauliflower head washed and broken into small florets
- 1 large carrot peeled and sliced into 1/4 inch rings
- 3 celery stalks washed and roughly chopped
- 1 yellow onion finely chopped
- 1800 ml chicken broth or vegetable broth 2 cartons
- 540 ml lentils 1 can - drained and rinsed
- 1 clove garlic minced
- 2 tsp curry powder
- 1 tsp cumin
- Juice of 1 lemon
- kosher salt and pepper to taste
Instructions
- In a large stovetop pot, over medium-high heat, sauté cauliflower florets, carrots, celery, garlic, and onion in olive oil for 5 minutes, stirring occasionally.
- Add remaining ingredients (broth, lentils, cumin, curry, lemon, and salt and pepper. Bring to a boil, reduce heat, let simmer for 30-35 minutes. All the veggies should be tender.
- Using a hand-held immersion blender, blend until smooth. OR transfer in batches to a blender and blend until smooth.