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
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Recipe Description

A gorgeous, nourishing soup made with roasted cauliflower, red lentils, curry and coconut milk. 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. 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

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