Coconut Lentil Soup with Caraway Roasted Vegetables

Coconut Lentil Soup

with Caraway Roasted Vegetables

GET RECIPES DELIVERED
dinner

Creamy and a little bit sweet, this soup will warm you up. Caraway is a wonderfully savory spice, and toasting it on vegetables really brings out its flavor. Don’t forget to save a dollop of the coconut cream for garnish if you’d like—its sweetness is a perfect complement to the caraway.

Winter Recipes Seasonal Menu Soy-Free High-Protein Gluten-Free Nuts Root Vegetables Hearty Vegetables Beans/Legumes Soup Dinner Appetizer Indian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
860
FAT
31g
CARBOHYDRATES
112g
PROTEIN
35g

MAIN INGREDIENTS

  1. 8 oz cauliflower florets
  2. 2 carrots
  3. 2 tsp caraway seeds
  4. 1 onion
  5. 1 oz fresh ginger
  6. 2 cloves garlic
  7. 1 cup red lentils
  8. 2 cans coconut milk
  9. 2 tbsp tomato paste
  10. 1 tsp curry powder
  11. 1 scallion
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Roast the vegetables
Preheat the oven to 400°F for roasted vegetables. Cut the cauliflower into smaller florets. Peel and slice the carrots on the diagonal into ½ inch thick slices. Add the cauliflower and carrots to a baking sheet and toss with 1 tbsp olive oil, caraway seeds, and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 18 to 22 minutes.
2
Prepare the aromatics
Peel and dice the onion. Peel and mince the ginger and garlic. Rinse and sort the red lentils.
3
Start the soup
Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion, and a pinch of salt and pepper and cook until softened, about 3 to 4 minutes. Add the mince ginger and garlic and cook until fragrant, about 1 minute.
4
Simmer the lentils
Add the tomato paste and curry powder to the pot and stir to coat the vegetables. Add the red lentils, 2½ cups water, and a pinch of salt and pepper. Bring the soup to a boil, lower heat to a simmer and cook, stirring occasionally, until the lentils are tender, about 15 to 18 minutes.
5
Add the coconut milk
Open the coconut milk and reserve just 1 tbsp of the coconut cream for garnish. Once the lentils are tender, add the remaining coconut milk and stir. Bring soup to a simmer, taste, and adjust seasoning with salt and pepper. Thinly slice the scallion.
6
Serve
Ladle the coconut lentil soup into large, shallow bowls and top with caraway roasted vegetables. Add a dollop of the reserved coconut cream, and sprinkle with sliced scallion. Enjoy!