Gluten-Free, Vegan, Serves 4
- 2 tsp Olive Oil
- 1 white onion minced
- 2 medium carrots diced
- 1 stalk celery diced
- 2-3 cloves garlic minced
- 1 1/2 tsp minced fresh ginger
- 2-3 tsp curry powder
- 1 head cauliflower cubed
- 4 cups vegetable broth
- 1 pinch cayenne
- 1/2 cup red lentils
- 2 Tbsp coconut cream
- salt and pepper to taste
Directions:
Heat a large soup pot over medium heat. Once hot, add oil, onion, carrots, and celery. Saute for 4-5 minutes stirring occasionally. Add ginger and garlic and saute for 2-3 minutes or until fragrant. Add cauliflower, curry, cayenne, broth, lentils, and salt. Bring to a low boil over medium heat, reduce to a simmer, cover, and cook for 15 minutes or until the lentils and cauliflower are cooked through. Add the coconut cream and blend with an immersion blender until creamy. Season to taste, and garnish with coconut milk or vegan feta cheese.