This Curried Cauliflower Soup with Crispy Lentils is silky smooth, perfectly spiced, filled with aromatics, and it's topped with pan-fried crispy black lentils for a little texture! A squeeze of lime and a handful of cilantro brighten up this cozy, healthy, plant-based soup!
Heat a large pot or dutch oven over medium-high heat. Add the coconut oil. Once melted and hot, add the garlic and ginger and sauté for 30 seconds - 1 minute or until fragrant. Add the onion, carrot, cauliflower, curry powder, salt, and a couple turns of freshly cracked black pepper, and sauté for 4-5 minutes, stirring frequently.
Add the vegetable broth, and increase heat to high. Once boiling, reduce heat to medium and simmer, covered, for 20 minutes. Once soup has finished simmering, remove the lid. Let soup cool for a few minutes, then transfer to a blender, and blend until smooth. Be super careful when blending hot liquids and leave space in the blender for the soup and steam to expand! Pour soup back into the pot and stir in coconut milk, lime juice, and reamining 1/2 teaspoon of salt. Season to taste with additional salt and pepper if desired.
To serve, top the soup with a scoop of crispy lentils, and a handful of chopped cilantro. Finish with a drizzle of coconut milk, and serve with lime wedges!
Heat a large nonstick skillet over medium to medium-high heat. Add the olive oil. Once hot, add the lentils and press down with the back of a rubber spatula or wooden spoon into a flat, even layer. Cook for 4-5 minutes (don't stir!), then stir, press the lentils down again, and let the other side crisp up for another 3-4 minutes. At this point, they should be crispy, but you can repeat this process until they are crispy enough for your liking! Season to taste with salt and pepper.