Coconut Lentil Soup
with Caraway Roasted Vegetables
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- 8 oz cauliflower florets
- 2 carrots
- 2 tsp caraway seeds
- 1 yellow onion
- 1 oz fresh ginger
- 2 garlic cloves
- 1 cup red lentils
- 1 scallion
- 2 tbsp tomato powder
- 1 tsp curry powder
- 5.5 oz coconut milk
- 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 400°F. Chop cauliflower florets into bite-size pieces. Peel carrots and slice into rounds. Add chopped cauliflower, sliced carrot, and 1 tbsp olive oil to a baking sheet and toss. 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. Peel and mince the ginger and garlic. Rinse and sort the lentils. Thinly slice the scallion. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.
Heat 1 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.
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.
Once the lentils are tender, add coconut milk and stir. Bring soup to a simmer. Taste, and add salt and pepper as necessary.
Ladle the coconut lentil soup into bowls and top with caraway roasted vegetables. Sprinkle sliced scallion on top and dollop with yogurt. Bon appétit!