Roasted Cauliflower & Lentil Curry Soup

Instructions:

1. Roast the Cauliflower:
   • Preheat oven to 425°F (220°C).
   • Toss cauliflower florets with 2 tsp oil and 1 tbsp of the spice blend until evenly coated.
   • Spread on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until golden and caramelized.
2. Sauté the Aromatics:
   • In a large pot, heat neutral oil over medium heat.
   • Add onion, carrot, and celery, sautéing for 7-8 minutes until softened.
   • Stir in garlic, ginger, and red curry paste, cooking for 2 minutes until fragrant.
3. Simmer the Soup:
   • Add broth, water, lentils, potatoes, and remaining spice blend.
   • Bring to a boil, then reduce heat and simmer partially covered for 20-25 minutes, until lentils and potatoes are tender.
   • (Optional) For a creamier texture, blend half the soup with an immersion blender or transfer carefully to a blender and return to the pot.
4. Finish & Serve:
   • Stir in coconut milk, maple syrup, and lime juice. Simmer for 5 more minutes.
   • Adjust seasoning if needed.
   • Ladle into bowls and top with roasted cauliflower and fresh herbs.

Enjoy this rich, flavorful curry soup! 🌿🔥