Roasted Cauliflower and Lentil Curry Soup

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 cup dried lentils (any color you prefer)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until they are tender and golden brown.
3. While the cauliflower is roasting, rinse the lentils under cold water and drain them.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
5. Stir in the curry powder, ground cumin, ground turmeric, and ground ginger. Cook for another minute until fragrant.
6. Add the rinsed lentils to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender.
7. Once the lentils are cooked, add the roasted cauliflower to the pot along with the coconut milk. Stir well to combine and let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh cilantro if desired.