Scale

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

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