Plant-Based Curried Soup with Cauliflower, Sweet Potato, and Lentils
A comforting soup combines creamy cauliflower, sweet potatoes, and hearty lentils with warm curry spices for a flavorful and nourishing meal. It’s perfect for cozy nights when you want something both healthy and satisfying.
Prep Time20 min
Cook Time50 min
Total Time1 hr 10 min
Difficulty
Hard
Kitchen Tricks
Toast the spices briefly before adding liquids to release their full flavor.
Use red lentils for a creamier texture, or green/brown lentils if you prefer more bite.
Adjust the thickness by adding more broth or blending part of the soup for a smoother consistency.
Ingredients
0/12
Reasons You'll Love It
This soup is a comforting and nutritious meal that combines hearty vegetables with protein-rich lentils. It’s full of warm spices that make it perfect for chilly days. Plus, it’s entirely plant-based, making it suitable for a variety of diets.
Step 1
Warm the coconut oil in a large pot over medium heat. Toss in the chopped onion and garlic, cooking until they’re soft and translucent, about 5 to 6 minutes. Next, add the ginger, curry powder, coriander, and cumin, and cook everything together for another couple of minutes until the spices really wake up and smell amazing. Pour in the broth and lentils, give it all a good stir, and bring the mixture to a gentle boil. Once it’s bubbling, turn the heat down and let it simmer for about 5 minutes.
Step 2
Add the cauliflower and sweet potato to the pot, cover it, and reduce the heat to medium-low. Let it simmer until the veggies are tender, which should take around 20 to 25 minutes. Taste and season with salt, pepper, and extra curry powder if you like a stronger flavor. Finally, stir in the spinach and cook just until it wilts, about 3 to 5 minutes, then it’s ready to serve.
389
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Ideas For Every Meal
Serve this soup with warm crusty bread or over a bed of brown rice for a complete meal. A dollop of coconut yogurt or a sprinkle of fresh cilantro adds a nice touch. It also pairs well with a simple green salad on the side.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
Frequently Asked Questions
Can I use a different type of lentils for this soup?
Yes, you can use green or brown lentils, but cooking times may vary slightly.
How can I make this soup creamier?
Blend part or all of the soup before adding the spinach, or stir in coconut milk at the end.
Is it possible to prepare this soup in a slow cooker?
Yes, sauté the onions and spices first, then add all ingredients except spinach and cook on low for 6-8 hours.
Can I substitute fresh spinach with frozen spinach?
Yes, but add frozen spinach near the end and cook until heated through.
How long does this soup keep in the fridge?
It stays fresh for up to 4 days when stored in an airtight container.
Can I freeze leftovers?
Yes, freeze in portions for up to 3 months; thaw overnight before reheating.
What can I use if I don’t have coconut oil?
Olive oil or any neutral cooking oil works well as a substitute.
How spicy is this soup, and can I adjust the heat?
It’s mildly spiced; add more curry powder or a pinch of chili flakes to increase heat.
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