Coconut Lentil Soup
with Caraway Roasted Vegetables
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- 6 oz cauliflower florets
- 2 carrots
- 2 tsp caraway seeds
- 1 onion
- 1 oz fresh ginger
- 2 garlic cloves
- 1 cup red lentils
- 1 scallion
- 11 oz coconut milk
- 2 tbsp tomato powder
- 1 tsp curry powder
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 400°F. Chop cauliflower florets into bite-size pieces. Peel carrots and slice into rounds. Add chopped cauliflower and sliced carrot to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil. Sprinkle with caraway seeds and a pinch of salt and pepper, and roast until tender and browned in places, 18 to 23 minutes.
Peel and dice the onion(s). Peel and mince the ginger and garlic. Rinse and sort the red lentils. Thinly slice the scallion(s).
Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add minced ginger and minced garlic and cook until fragrant, about 1 minute. Open the coconut milk and reserve just 1 tbsp (2 tbsp) coconut cream for garnish.
Measure 2 tbsp (4 tbsp) tomato powder and add to the pot along with the curry powder. Stir to coat the vegetables. Add red lentils, 2½ cups (5 cups) water, and a pinch of salt and pepper, and bring soup to a boil. Lower heat to a simmer and cook, stirring occasionally, until lentils are tender, 15 to 18 minutes.
Once the lentils are tender, add remaining coconut milk and stir. Bring soup to a simmer. Taste, and add salt and pepper as necessary.
Ladle the coconut lentil soup into large bowls and top with caraway roasted vegetables. Sprinkle sliced scallion on top and dollop with the reserved coconut cream. Enjoy!