Yes, another soup recipe! Clearly, I’m obsessed with soup lately. I’m sorry, I can’t help it. There’s just something so comforting about a big bowl of hot soup. I’ve been experimenting with this particular recipe for Curried Cauliflower Lentil Soup for a while now, testing it until I perfected it. Although my kids may disagree, I think I’ve come up with a really good soup recipe here for you.
The Whine Critics didn’t hate it, they were just, well, indifferent about it. The boys at least ate it, unlike Ayla, who whined the entire time I was making dinner about how hungry she was, and then refused to eat the soup when I finally placed it in front of her. I guess she wasn’t that hungry.
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.
After enjoying the soup so much myself, I made it again as part of a “meal train,” for a family going through a hard time right now. It just seemed like the kind of nourishing soup that would warm them and brighten their day.
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. I used this Homemade Naan recipe from Once Upon a Chef, brushed with a mixture of butter and garlic. I had made it for the meal train, but I’m glad I made a double batch so we could keep some for ourselves. It was so addictive! Sorry I don’t have a photo of the Naan, but we ate it up too quickly.
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
Instructions
- In a large bowl, combine cauliflower florets with 2 tsp olive oil, seasoning salt and curry powder.
- Place the cauliflower on a baking sheet lined with parchment paper, and roast at 425F for 25 minutes, stirring halfway.
- Whflower is roasting, heat a soup pot over medium heat.
- Add 2 tsp olive oil, onion, carrots, and orange pepper. Cook for 3-5 minutes, until vegetables have softened.
- Add curry paste, and cook for another minute.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes.
- Blend the soup with an immersion blender (or in small batches in a regular blender) until smooth.
- Add roasted cauliflower and coconut milk.
https://foodwhine.com/2016/04/curried-cauliflower-lentil-soup.html
I hope you give this soup a try, and if you do, share a photo using the hashtag #PassTheWhine.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
