Preheat the oven to 400°F. Add cauliflower, carrots, and 1 tbsp olive oil to a baking sheet and toss. Sprinkle with caraway seeds and a pinch of salt and pepper. Roast until tender and browned in places, 18 to 23 minutes. (4-serving meal: use 2 tbsp olive oil)

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. (4-serving meal: use 2 tbsp olive oil)

Add tomato powder and curry powder to the pot and stir to coat the vegetables. Add lentils, 2½ cups water, and a pinch of salt and pepper and bring soup to a boil. Lower heat to a simmer, cover, and cook, stirring occasionally, until lentils are tender, 15 to 18 minutes. (4-serving meal: use 5 cups water) TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Once the lentils are tender, add coconut milk and stir. Bring soup to a simmer. Taste and add salt and pepper as needed.

Ladle the coconut lentil soup into bowls and top with caraway roasted vegetables. Sprinkle sliced scallion on top and dollop with yogurt. Bon appétit!