Creamy Thai Cauliflower Lentil Soup made with roasted cauliflower, red lentils, and coconut milk is richly flavored with thai curry paste, ginger, and lime. And it’s made even more tasty when topped with crunchy crushed peanuts and herby cilantro!
Is there anything better than cooking up a batch of soup for a chilly fall day?? And not to mention, for when your body is craving mega comfort. I love making soup. But I’m not generally the biggest fan of eating it. However, this insane roller coaster of a year has turned me into a comfort and soup craving maniac. So don’t be surprised if you start seeing me unleash a boat load of soups here. My recipe arsenal is aplenty. One soup I’ve been dying over lately is this Creamy Thai Cauliflower Lentil Soup. It’s so good!
Tips For Make This Creamy Thai Cauliflower Lentil Soup
- Once the cauliflower is roasted, the soup comes together in no time. While your cauliflower is roasting, prep the rest of your ingredients.
- Or if you’re planning on doing some weekend meal prep for a busy week, you could always pre-chop the veggies and then store them in airtight containers until you’re ready to cook. Also, if you roast a big batch of cauliflower to have for Sunday dinner, you can use the leftovers for the soup during the week. By doing these two steps, the total time to make the soup drops majorly and you’ll have soup on the table in about 15 minutes.
- Skip peeling your carrots to save on time. As long as you wash and scrub them, there’s really no point in peeling.
- If you do use a standard blender, use a lot of caution. If you don’t allow steam to escape from the lid of the blender, pressure builds and can lead to a HOT exploding disaster. To prevent the lid from blowing off, loosely hold a towel over the opening in the lid (helps to prevent a splattering mess while providing a steam escape route). And be sure not to fill the blender more than half full. This means you might have to blend the soup in batches, depending on the yield of the soup.
- Like making velvety smooth soups?? If yes, I highly recommend investing in an immersion blender (This Breville one on my Kitchen Favs page. I’ve had it for YEARS. It’s awesomely powerful and has no problem creating a velveting consistency.) While a regular blender will also give you a nice creamy soup, an immersion blender makes pureeing soups a breeze. It’s way more convenient and you don’t need to worry about precautions for steam build-up. And not to mention, it’s much easier and faster to clean.
If you make this Creamy Thai Cauliflower Lentil Soup make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Creamy Thai Cauliflower Lentil Soup
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: About 4 to 8 Servings 1x
- Category: Soup
Ingredients
1 large head cauliflower, cut into pieces
2 Tbsp. EVOO, divided
1 medium onion, chopped
2 large carrots, chopped
3 cloves garlic, crushed with back of knife
2 Tbsp. red curry paste
1 Tbsp. fresh ginger, minced
4 c. low sodium vegetable broth
1/4 c. red lentils
1 Tbsp. honey
1 tsp. fish sauce
1 (14oz.) coconut milk
Juice of 1 lime
Serve with:
Crushed toasted peanuts
Lime wedges
Cilantro
Instructions
- Toss cauliflower with 1 Tbsp. EVOO and pinch of salt and pepper on a parchment lined baking sheet. Roast cauliflower at 425 degrees for 20 to 30 minutes or until tender and caramelized.
- Meanwhile, in a dutch oven or large soup pot heat remaining 1 Tbsp. EVOO over medium heat. Add onion and carrots. Saute until softened and lightly browned, about 5 minutes, stirring occasionally. Add garlic, red curry paste and ginger. Saute for another minute. Stir in vegetable broth, lentils, honey, fish sauce and roasted cauliflower. Bring to a boil, reduce heat and gently simmer for about 10 to 15 minutes, until lentils are tender.
- Blend until creamy with an immersion blender (or use standard blender being cautious and careful to allow steam to escape to avoid exploding hot soup). Stir in coconut milk and lime juice. Serve with crushed peanuts, lime wedges and cilantro. Enjoy!
Keywords: thai, cauliflower, lentil, soup, vegetarian, fall, meal prep, curry, coconut milk
You Might Also Like:
Hearty Wild Rice Minestrone Soup
Slow Cooker Lentil & Black Bean Tortilla Soup