Cauliflower Curry Red Lentil Soup

Ingredients and Weight:

• Cauliflower: 1 small head (about 800g)
• Red lentils: 1 cup (220g)
• Vegetable broth: 6 cups (1.5L)
• Coconut milk: 1 can (400ml)
• Curry powder: 2 tablespoons
• Cumin: 1 teaspoon
• Coriander: 1 teaspoon
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, grated
• Salt and pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Break the cauliflower into florets and chop.
2. Rinse the lentils.
3. In a large pot, heat a little olive oil over medium heat. Add the cauliflower, lentils, vegetable broth, coconut milk, curry powder, cumin, coriander, garlic, and ginger.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils are tender and the cauliflower is soft.
5. Use an immersion blender or regular blender to blend the soup until smooth.
6. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 300 per serving
• Fat: 10g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 8g
• Vitamin C: 500mg

Dish Characteristics:

• Creamy and flavorful
• Mildly spicy
• Warm and comforting
• Customizable with toppings such as cilantro, crispy chickpeas, or croutons

User Comments:

• "This soup is delicious and so comforting! I love the blend of flavors."
• "The cauliflower adds a nice sweetness and texture to the soup."
• "I made this for a group of friends and everyone raved about it."
• "I added some sautéed mushrooms and spinach to make it even more hearty."
• "This is a great soup to make on a cold winter day."

Special Precautions and Tips:

• Be careful not to overcook the cauliflower, as it can become mushy.
• If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender.
• Add more curry powder or cumin to taste if desired.