Curried Cauliflower, Sweet Potato, and Lentil Soup (Vegan)

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

Step 1

Warm the coconut oil in a large pot over medium heat. Toss in the chopped onion and garlic, and cook them gently until they soften and become translucent, which usually takes about 5 to 6 minutes. Next, add the ginger along with the curry powder, coriander, and cumin. Give everything a good stir and let it cook for another couple of minutes until the spices smell amazing.

Step 2

Pour in the broth and lentils, stirring everything together. Bring the mixture up to a gentle boil, then lower the heat and let it simmer for about 5 minutes. After that, add the cauliflower florets and diced sweet potato. Cover the pot, turn the heat down to medium-low, and let it all cook until the veggies are tender—this should take around 20 to 25 minutes.

Step 3

Once the veggies are soft, season with salt and pepper to taste, and if you like, sprinkle in a bit more curry powder for an extra kick. Finally, stir in the spinach and cook just until it wilts, which will only take a few minutes. Give everything one last stir, and your soup is ready to enjoy!