Roasted cauliflower & lentil curry soup

Roasted Cauliflower & Lentil Curry Soup: A Cozy Bowl of Comfort

 Roasted Cauliflower & Lentil Curry Soup is a flavorful and hearty dish that brings together the earthy goodness of roasted cauliflower and the robust spices of curry. This soup is the epitome of comfort, offering warmth and nourishment in every spoonful. Whether you’re seeking a satisfying meal on a chilly evening or a nutritious bowl of goodness, join us as we explore the recipe for Roasted Cauliflower & Lentil Curry Soup that will fill your kitchen with aromatic delight and your heart with comfort.


For the Roasted Cauliflower:

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and black pepper to taste

For the Lentil Curry Soup:

  • 1 cup brown or green lentils, rinsed and drained
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder (adjust to taste)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cayenne pepper (adjust to spice preference)
  • 6 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes (with juice)
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish (optional)
  • Plain Greek yogurt or coconut milk for garnish (optional)
  • Squeeze of fresh lemon juice (optional)


Roast the Cauliflower:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the cauliflower florets with olive oil, ground cumin, ground coriander, salt, and black pepper until evenly coated.
  3. Spread the seasoned cauliflower on a baking sheet in a single layer.
  4. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned, stirring once or twice during roasting. Set aside.

Prepare the Lentil Curry Soup: 5. In a large soup pot or Dutch oven, heat the olive oil over medium heat.

  1. Add the chopped onion and sauté for 3-4 minutes, or until it becomes translucent.
  2. Stir in the minced garlic and minced ginger, and cook for an additional 1-2 minutes until fragrant.
  3. Add the curry powder, ground turmeric, ground cinnamon, and ground cayenne pepper to the pot. Stir and cook for another minute to toast the spices.
  4. Pour in the vegetable broth, rinsed lentils, diced tomatoes (with juice), and the roasted cauliflower. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender and the flavors meld together.
  6. Season the soup with salt and black pepper to taste. Adjust the spice level and seasoning as desired.

Serve and Garnish: 12. Ladle the Roasted Cauliflower & Lentil Curry Soup into bowls.

  1. If desired, garnish each bowl with a dollop of plain Greek yogurt or a swirl of coconut milk, fresh cilantro leaves, and a squeeze of fresh lemon juice for added brightness.

Cook’s Notes:

  • Feel free to adjust the level of spice in the soup by varying the amount of ground cayenne pepper and curry powder. Start with a smaller amount and add more if you prefer a spicier soup.
  • You can substitute red lentils for brown or green lentils if you prefer a smoother texture.
  • Leftovers can be refrigerated and reheated for a delicious meal the next day. The flavors often intensify as the soup sits.
  • Serve the soup with warm naan bread or crusty bread for a complete and satisfying meal.

  Roasted Cauliflower & Lentil Curry Soup is a bowl of comfort that brings together the earthy sweetness of cauliflower with the vibrant spices of curry. It’s a hearty and nourishing meal that’s perfect for chilly days or when you’re craving a flavorful and wholesome dish. So, follow this recipe, warm your soul with a bowl of this aromatic soup, and savor the comforting blend of roasted goodness and curry spices in every bite.

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