It’s Day 2 of our 30 days of plant based recipes! This curry soup recipe is pretty easy to create and nice and light compared to most of the other currys I make.  Usually I’ll use coconut milk (from a can) but with this batch I used unsweetened plain almond milk.  You can use any unsweetened non-dairy milk in almost all of my recipes I create.  One thing to make sure is that it isn’t vanilla–I’ve made that mistake before.  Harlow loovess this soup and I usually scoop out the base of it and let her feed herself!

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  1. 1 small head of cauliflower, chopped
  2. 1/3 cup of red lentils
  3. Juice from one lime
  4. Handful of chopped cilantro
  5. 1/2 yellow onion
  6. 2 cloves of garlic
  7. 1 red pepper
  8. 4 garden carrots
  9. 5 sticks of celery
  10. 3 stems of kale*
  11. 1 tbsp of coconut oil
  12. 4 cups of plain almond milk (or any plain non-dairy milk)
  13. 3 cups of water
  14. 1 veggie boullion
  15. 1 tbsp of cumin
  16. 1 tbsp of curry spice
  17. 1 tbsp of coriander seed
  18. 1 tbsp of tumeric
  19. 1 tsp of pepper
  20. 1 tsp of salt
For the roasted cauliflower
  1. Preheat oven to 350 degrees.
  2. Chop the cauliflower and drizzle with olive oil. Then sprinkle with (in addition to the spices in the soup) some cumin, turmeric, coriander seed, and curry spice.
  3. Bake for 25 minutes.
  4. Remove from oven once baked and chop into smaller pieces (thumbnail size).
For the soup
  1. Chop the yellow onion and garlic and set aside.
  2. Chop all the veggies separately.
  3. Over medium heat in a large pot add the coconut oil and sauté the onion and garlic for about a minute.
  4. Add the rest of the veggies (including roasted cauliflower) and sauté for five minutes.
  5. Add the non diary milk, water, lime, cilantro, bouillon, lentils and spices.
  6. Bring to a boil and let boil for ten minutes. Reduce heat to low and let simmer for 15 minutes.
  7. Serve with garnished cilantro for added flavour.
  1. I usually put my cauliflower in the oven while I'm preparing the rest of the soup.
  2. *Remove the centre stems from the kale to eliminate the bitter taste.
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