I am usually not a fan of soup when it is hot outside, but my daughter Olivia really wanted to eat lentils. I asked her to find a recipe that she would like and I would make it for her, for lunch. To my surprise, she chose Indian Lentil Cauliflower soup by Angela Liddon in her new, Oh She Glows Cookbook. She then proceeded to modify the recipe as she didn’t like certain things in it. So this recipe is the modified version of the original.
The soup is definitely a full body soup, with a heavy taste of curry, which we love. I thought the spices might have deterred my kids but I was wrong. Both my children loved it. We topped our soup with a dollop of vegan sour cream and dried parsley. There is a subtle taste of cauliflower and hardly any of the sweet potato, but the starch from the lentils and potato really give the soup its thick creaminess.
This soup is perfect for any day of the year, but I can see it being a hit in the fall or on a rainy evening.
Lentil Curry Soup
- 6 cups vegetable broth I weakened it by doing 4 cups vegetable broth with 2 cups water, for lower sodium.
- 2 Tbs. curry powder
- 1 1/2 tsp. ground coriander
- 1 tsp. cumin powder
- 1 cup brown lentils
- 1/2 head cauliflower cut into small pieces
- 1 med. sweet potato peeled and chopped
- In a large pot, pour vegetable broth and seasonings in. Stir. Add in lentils and bring to a boil. Once boil is reached bring down to a simmer for 5 more minutes.
- Add chopped sweet potato and cauliflower to soup and bring to a slight boil for 25-30 minutes. Uncover and continue to boil for the remaining 10-15 min.
- Serve hot, topped with vegan sour cream and dried parsley