Coconut Lentil Soup

🥘 Ingredients

• cauliflower florets 8 oz
• carrots 2
• olive oil 1 tbsp
• caraway seeds 2 tsp
• salt
• pepper
• olive oil 1 tbsp
• yellow onion 1
• salt
• pepper
• fresh ginger 1 oz
• garlic cloves 2
• tomato powder 2 tbsp
• curry powder 1 tsp
• red lentils 1 cup
• water 2 ½ cups
• salt
• pepper
• coconut milk 5 ½ oz
• salt
• pepper
• scallion 1
• dairy-free cashewmilk yogurt 2 oz

Roast the vegetables

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   Preheat the oven to 400°F. Add cauliflower florets , carrots , and - olive oil to a baking sheet and toss. Sprinkle with caraway seeds and - salt and - pepper . Roast until tender and browned in places, 18 minutes to 23 minutes .

Start the soup

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   Heat - olive oil in a large pot over medium-high heat. Add yellow onion , - salt , and - pepper . Cook until softened, 3 minutes to 5 minutes . Add fresh ginger and garlic cloves and cook until fragrant, about 1 minute .

Simmer the lentils

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   Add tomato powder and curry powder to the pot and stir to coat the vegetables. Add red lentils , - water , - salt , and - pepper and bring soup to a boil. Lower heat to a simmer, cover, and cook, stirring occasionally, until lentils are tender, 15 minutes to 18 minutes .

Add the coconut milk

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   Once the lentils are tender, add coconut milk and stir. Bring soup to a simmer. Taste and add - salt and - pepper as needed.

Serve

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   Ladle the coconut lentil soup into bowls and top with caraway roasted vegetables. Sprinkle scallion on top and dollop with ? dairy-free cashewmilk yogurt . Bon appétit!