Introduction:
Delight your senses with our Roasted Cauliflower & Lentil Curry Soup—a harmonious blend of roasted cauliflower, hearty lentils, and a rich, fragrant curry base. This vegan masterpiece invites you on a culinary journey, combining the earthiness of vegetables with the warmth of aromatic spices. Let each spoonful be a melody of textures and flavors, bringing comfort and nourishment to your table.
Ingredients:
A. Roasted Cauliflower Elegance:
Neutral Oil:
Begin the culinary symphony with a drizzle of neutral oil over 1 1/2 lb cauliflower florets, transforming them into golden, caramelized perfection.
Spice Ensemble:
Elevate the cauliflower’s flavor profile with a medley of spices—2 teaspoons cumin powder, 2 teaspoons coriander powder, 2 teaspoons cinnamon powder, 1 1/2 teaspoons turmeric powder, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper (adjust to taste), and a pinch of sea salt.
B. Curry Base Symphony:
Vegetable Medley:
Set the stage by finely chopping 1 large yellow onion, 1 large carrot, and 1 celery stalk.
Aromatics:
Infuse depth with 3 cloves of minced garlic and 1 teaspoon of grated ginger.
Curry Paste Melody:
Introduce a harmony of flavors with 2 tbsp red curry paste, creating a fragrant base for the soup.
Potato and Lentil Ensemble:
Join the vegetable ensemble with 1 lb halved baby red potatoes and 1 cup cleaned and rinsed red lentils.
C. Liquid Harmony:
Broth and Water Composition:
Craft the liquid composition with 3 cups vegetable stock and 2 cups water, ensuring a harmonious broth.
Coconut Milk Crescendo:
Introduce 1 cup of coconut milk, adding a creamy richness to the symphony.
Sweet Note and Citrus Accent:
Infuse sweetness with 1 tablespoon of maple syrup and add a citrusy note with the juice of 1/2 lime.
Instructions:
Continued on next page (page 2)
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