Savor the comforting warmth and robust flavors of Roasted Cauliflower & Lentil Curry Soup, a culinary delight that marries the earthy goodness of roasted cauliflower, the protein-packed lentils, and the aromatic spices of curry. This soup is a testament to the art of blending textures and tastes, creating a wholesome and satisfying dish that’s as nourishing as it is delicious.

The heart of this soup lies in the roasted cauliflower, which adds a depth of flavor and a subtle nuttiness to the broth. Lentils provide a hearty and protein-rich component, turning the soup into a fulfilling meal. The aromatic curry spices, including cumin, coriander, and turmeric, infuse the broth with a fragrant and warming essence, creating a truly inviting bowl of comfort.

What sets Roasted Cauliflower & Lentil Curry Soup apart is its ability to offer a perfect balance between wholesome ingredients and robust flavors. The roasted cauliflower lends a caramelized sweetness, while the curry spices introduce layers of complexity, making each spoonful a culinary adventure.

Ideal for those seeking a hearty yet health-conscious option, this soup provides a nutrient-packed experience without compromising on taste. Whether enjoyed on a chilly evening or as a satisfying lunch, Roasted Cauliflower & Lentil Curry Soup invites you to indulge in a rich and flavorful bowl that celebrates the magic of roasted vegetables and the aromatic allure of curry spices. It’s a culinary journey that proves a nourishing soup can be both comforting and exciting.

Roasted Cauliflower & Lentil Curry Soup


  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup dried red lentils, rinsed and drained
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Fresh cilantro for garnish
  • Lime wedges for serving


  1. Roast Cauliflower:
    • Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and black pepper. Roast in the oven for about 25-30 minutes or until golden brown.
  2. Cook Lentils:
    • In a large pot, combine rinsed red lentils with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until lentils are tender. Drain any excess water.
  3. Sauté Vegetables:
    • In the same pot, sauté chopped onion, minced garlic, and grated ginger until softened.
  4. Add Spices:
    • Stir in curry powder, ground cumin, and ground coriander. Cook for an additional 2 minutes to toast the spices.
  5. Combine Ingredients:
    • Add roasted cauliflower, cooked lentils, diced tomatoes, vegetable broth, and coconut milk to the pot. Bring the soup to a simmer.
  6. Simmer:
    • Let the soup simmer for about 15-20 minutes to allow the flavors to meld.
  7. Season:
    • Season the soup with salt and black pepper to taste. Adjust the seasoning if needed.
  8. Serve:
    • Ladle the Roasted Cauliflower & Lentil Curry Soup into bowls. Garnish with fresh cilantro and serve with lime wedges.

Nutritional Information (Approximate per serving, assuming 6 servings):

  • Calories: ~300 kcal
  • Protein: ~15g
  • Fat: ~15g
  • Carbohydrates: ~30g
  • Fiber: ~10g
  • Sugar: ~5g
  • Net Carbs: ~20g
  • Sodium: ~800mg

Please note that these nutritional values are general estimates and can vary based on specific ingredients and quantities used. Adjustments can be made to fit your dietary preferences and nutritional needs. Roasted cauliflower and lentil curry soup is a hearty and flavorful dish with a good balance of protein, fiber, and healthy fats.