This roasted cauliflower and red lentil soup is a creamy, flavorful vegan dish perfect for a cozy meal.
Roasting the cauliflower enhances its natural sweetness, while red lentils add protein and body to the soup.
Coconut milk contributes a subtle sweetness and creaminess without dairy, making it ideal for plant-based diets.
Why You’ll Love This Recipe
- Roasting the cauliflower caramelizes it, boosting flavor and aroma.
- Red lentils cook relatively quickly and blend smoothly, creating natural thickness.
- Coconut milk adds richness and a subtle sweetness that balances the earthy flavors.
- Spices like cumin and turmeric complement the soup’s warmth and depth without overpowering.
Roasted Cauliflower and Red Lentil Soup with Coconut Milk
This creamy vegan soup combines roasted cauliflower and red lentils with coconut milk for a rich, subtly sweet, and comforting meal.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- About 6 servings
Ingredients
- 1 medium head of cauliflower (about 1.5 pounds / 680 grams), cut into florets
- 1 cup (200 grams) dried red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups (960 ml) low-sodium vegetable broth
- 1 (13.5-ounce / 400 ml) can full-fat coconut milk
- Salt to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
Instructions
- Roast the Cauliflower Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, flipping halfway through.
- Cook Aromatics In a large pot, heat a splash of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic, cumin, turmeric, black pepper, and red pepper flakes; cook for 1 more minute until fragrant.
- Simmer Lentils Add rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer gently for 15 minutes or until lentils are tender.
- Combine and Blend Add the roasted cauliflower to the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, cool slightly and blend in batches carefully in a blender.
- Add Coconut Milk and Adjust Seasoning Stir in coconut milk and heat through without boiling, about 5 minutes. Taste and adjust salt if needed.
Helpful Tips
- For a nuttier flavor, sprinkle a little toasted pine nuts on top before serving.
- If you prefer a chunkier texture, pulse the soup less when blending.
- Use full-fat coconut milk for creaminess; light versions may be too thin.
- To avoid splattering when blending hot soup, vent the blender lid and blend in small batches.
Storage and Make-Ahead
Refrigerate leftover soup in an airtight container for up to 4 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
Do not freeze coconut milk-based soup as texture may change; consuming fresh is best.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, combine all ingredients except coconut milk in the slow cooker and cook on low for 6-8 hours. Add coconut milk and blend before serving.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free, but ensure your vegetable broth is gluten-free if purchased.
Can I use other types of lentils?
Red lentils work best for a smooth texture. Other lentils like green or brown will require longer cooking and will be less creamy.
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