Plant-Based Curried Soup with Cauliflower, Sweet Potato, and Lentils

Ingredients 0/12

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.