Vegan Soup with Curried Cauliflower, Sweet Potato, and Lentils

Ingredients

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger, or more to taste
• 1 tablespoon curry powder, or more to taste
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 8 cups vegetable broth
• 1 cup dry red lentils, rinsed and drained
• 1 head cauliflower, broken into florets
• 2 cups cubed sweet potato
• 3 cups fresh spinach

Ingredient Image

Step 1

Warm the coconut oil in a big pot over medium heat. Toss in the chopped onion and garlic, and cook them until they’re soft and translucent, about 5 to 6 minutes. Next, add the ginger along with the curry powder, coriander, and cumin. Stir everything together and let the spices cook for a couple of minutes until you can really smell their aroma.

Step 2

Pour in the broth and lentils, give it a good stir, and bring the mixture up to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 5 minutes. Then, add the cauliflower and sweet potato chunks, cover the pot, and turn the heat down to medium-low. Let it all cook until the veggies are tender, which should take around 20 to 25 minutes.

Step 3

When the vegetables are just right, season the soup with salt and pepper, and if you want a bit more kick, sprinkle in some extra curry powder. Finally, stir in the spinach and cook for another 3 to 5 minutes until it wilts down. Give everything a taste and adjust the seasoning if needed before serving.