Curried Cauliflower and Lentil Soup Makes Winter More Bearable
The problem with trying to eat more healthfully in January is that it’s still so cold outside and all I actually want to eat are things that are rich, creamy, hot, and comforting. Fortunately, this curried cauliflower and lentil soup from Minimalist Baker ticks every one of those boxes — and it’s healthy. Lentils, cauliflower, and carrots make it full of fiber, vitamins, and protein, while fresh ginger, cayenne pepper, and curry powder make it wildly flavorful. And it’s such a vivid orange color that it just looks like the kind of thing a person would want to eat when the entire world outside is white (or grey).
This soup is rich and creamy, but it’s actually vegan. Instead, it gets that great “creamy” texture from red lentils. Different varieties of lentils are good for different cooking purposes. Green lentils are great for salads because they keep their shape and texture even after cooking, but for a soup like this one, you really want red lentils. Red lentils turn soft and break down quickly when you cook them, so the soup winds up thick, smooth, and satisfying, just from the lentils. A dollop of coconut cream or coconut milk adds more creaminess, so you’ll wind up with a vegan recipe that definitely tastes like it’s made with butter.
This could become your go-to comfort food when brothy chicken soup just doesn’t cut it. And even though it sounds like the sort of thing that would have to simmer on the stove for a year and a day before reaching its peak deliciousness, the whole thing can be made in less than an hour. It also reheats beautifully, so you can keep it in the freezer and have delicious soup with zero effort whenever you want it.
Get the Recipe: Creamy Curried Cauliflower Lentil Soup from Minimalist Baker
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