Creamy Curried Cauliflower Lentil Soup (1 Pot!)

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This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.

This 1-pot soup is Indian-inspired with a blend of red lentils, ginger, our go-to curry powder, carrots, and cauliflower, making it full of fiber and plant-based protein and big on flavor. Let us show you how it’s done!

This soup starts with sautéing onion, garlic, ginger, and carrot. Then add cauliflower, broth, and lentils.

For spices, we kept things simple with fresh ginger, curry powder, and a pinch of cayenne, which complements the sweetness of the carrots beautifully.

Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

A touch of coconut milk before blending makes for the ultimate creamy texture. Swoon!

We hope you LOVE this soup! It’s:

  • Creamy
  • Comforting
  • Nutrient-rich
  • Quick & easy to make
  • Versatile
  • & Delicious

This would make the perfect weeknight soup when you need something nourishing on the table fast. It’s delicious on its own, but would also pair well with our Apple Pecan Arugula Salad, Garlic Herb Flatbread (or Naan), or our Easy Marinated Grilled Chicken.

Bonus: It reheats beautifully, making it ideal for leftovers, lunches, and freezer meals!

More Comforting Soups

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

Creamy, Indian-inspired 1-pot curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!
Author Minimalist Baker
Print
4.77 from 131 votes
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4(Servings)
Course Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2tspavocado oil (or sub water for oil-free)
  • 1mediumwhite or yellow onion
  • 2mediumcarrots, diced
  • 1stalkcelery, diced (optional)
  • 1 ½tspminced fresh ginger
  • 2-3clovesgarlic, minced
  • 1headcauliflower, cut into bite-size pieces (~4 cups as original recipe is written)
  • 2-3tspcurry powder
  • 1pinchcayenne(optional)
  • 4cupsvegetable broth(or sub chicken broth if not vegan or vegetarian)
  • 1/2cupred lentils
  • 1/2tspsea salt, plus more to taste
  • 2Tbspcoconut cream (or sub 1/4 cup full-fat coconut milk as the recipe is written // adjust amount if altering serving size)

Instructions

  • Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.
  • Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.
  • Add coconut cream and blend with an immersion blender until creamy and no bits remain (if it has trouble blending, you can optionally transfer to a blender and blend on high until creamy and smooth).
  • Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavor. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnish of choice (we went with fresh cilantro and an additional swirl of coconut milk). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.

Video

Notes

*Nutrition information is a rough estimate calculated with homemade vegetable broth and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1servingsCalories: 228Carbohydrates: 31.6gProtein: 10.6gFat: 8gSaturated Fat: 3.1gPolyunsaturated Fat: 0.99gMonounsaturated Fat: 3.33gTrans Fat: 0gCholesterol: 0mgSodium: 823mgPotassium: 742mgFiber: 7.9gSugar: 6.1gVitamin A: 7527IUVitamin C: 42.79mgCalcium: 83.12mgIron: 3.65mg

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Reader Interactions

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  1. Juliasays

    I make this recipe all the time and love it, love it, love it.
    So nutritious and delicious!
    I often make a loaf of rustic bread to eat with it too!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoy it, Julia! Thank you for the lovely review! xo

      Reply
  2. Lindasays

    I made this and added some sprouted greens, sour “cream”, and sunflower seeds. So delish!

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks for the great review and for sharing your modifications, Linda!

      Reply
  3. Samantha H.says

    Wonderful! This was totally yummy! Very quick and easy to make and I will make it again. Thank you!

    Reply
  4. Megan Tsays

    I made this for lunch today — aiming to use up some red lentils! I had 8 oz of cauliflower rice in my freezer that I used instead of fresh cauliflower, it was easy and tasted perfect. Once it is all blended you don’t know the difference. I also used a tablespoon of dried coconut milk powder instead of the canned milk – less waste and saves the trouble of random unopened cans of coconut milk. At the end I stirred in some shredded “chickun” style seitan from the Gentle Chef cookbook for a big boost of vegan protein. Delicious!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoyed it, Megan! Thank you for sharing! xo

      Reply
  5. Sandysays

    Hi, I would love to make this soup in the Instant pot and wonder if you could give me any idea if it would work and if so how long you would recommend for cooking time please.
    It really looks amazing. Many thanks, Sandy

    Reply
    • Support @ Minimalist Bakersays

      That should work great! We’d suggest cooking on high pressure for 4 minutes (after sautéing). Let us know how it goes!

      Reply
  6. Audreysays

    For what it’s worth, my version looked nothing like the one on here – it was yellow (I used chicken broth) and my immersion blender barely cut through the veggies, so it was soupy with chunks of cauliflower. That said, the flavors are absolutely delicious! I added more salt at the end to boost the overall flavor, and I’ve also been serving it over quinoa to make it more of a meal. I would definitely make it again but if you’re looking for a creamy soup you should probably use a blender.

    Reply
    • Support @ Minimalist Bakersays

      Hi Audrey, thank you for sharing your experience! Yes, a high-speed blender will make it more creamy! For the color, using chicken broth was likely the difference there. We used vegetable broth with tomato paste in it, which gives it a red tone. Glad to hear you enjoyed the flavor! xo

      Reply
    • Anonsays

      I think the orange colour comes from the mix of dried chilli powder (red) and turmeric (yellow). Simply yellow hue sounds like you didn’t add dried chilli powder. Secondly I have an immersion/stick blender and I get smooth soup when I whizz a portion or two of soup (400-800ml or roughly 1 1/2 cups – 3 cups) over a whole pan (which is too much volume – a rogue piece of veg gets unwhizzed). Also it sounds like your veg wasn’t cooked enough if your stick blender “barely cut through”… Just my thoughts :)

      Reply
  7. Mikesays

    Sorry, I forgot the other change I made – roasting the cauliflower ( tossed in 1 tbsp olive oil and a bit of S&P first) at 220c for 20-30 mins makes all the difference as you get a slight smoky flavour. Roasted cauliflower rules!!!!

    Reply
  8. Mikesays

    This soup was so amazing – made it for two and am already planning to make a bigger batch to freeze :-)

    I made a few minor changes:
    1) used a tbsp of ghee instead of oil and fried off 1/2 tsp of black mustard seeds then added about 10 fresh curry leaves and left them both to crackle and spatter for 30 seconds – this gives the ghee a fabulous flavour to cook the veggies in.
    2) Used a zucchini instead of the celery as I’m not a fan of celery
    3) Added finely chopped coriander to each serving.

    So not massive changes but honestly this is possibly the best soup I’ve ever made so thanks a million for a great, simple recipe :-)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks for the lovely review and for sharing your modifications, Mike. We’re so glad you enjoyed! xo

      Reply
  9. Kirsty Knightsays

    Quite bland, this page used to be so good years ago, needed lots of TLC, I added fresh coriander and extra cumin, ground coriander and garam masala to save it. I should have known not to trust using curry powder for a decent recipe 😆 fortunately there are so many better pages for recipes

    Reply
    • Support @ Minimalist Bakersays

      Hi Kirsty, sorry to hear you were disappointed in the result. If you didn’t use our DIY curry powder and vegetable broth, we would suggest those for best results. Also, making sure your spices are fresh (less than 6 months old) will ensure best flavor.

      Reply
    • Anonymoussays

      Sounds like you used a bad curry powder! Aldi for example is rubbish because it’s mostly maltodextrin with a little spice, but other British supermarkets sell curry powder with a wide range of spices (ones I can’t find easily), which do add complexity to your final dish (using water instead of expensive veg stock too)…

      Reply
  10. Beverley A Phelansays

    This soup is exceptional, for its ease of making, flavour and nutrition. It is a meal in itself.

    We made it last week and again today as it is almost a must have to eat when you are hungry, when it is cold (& is here as is our winter- Australia Victoria ). Thank you Minimalist Baker. I’ll be looking out for more of your delights from the kitchen.
    Beverley Phelan

    Highly recommended. Make it and let others know how absolutely delicious this soup is.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Beverley! Thank you so much for your lovely review! xo

      Reply
  11. Elizabeth Kellysays

    A lovely & substantial soup that is perfect for a main meal, and also incredibly easy to make. I only made a few tiny changes to the recipe: – stock powder (because I’m too lazy to make my own);
    – no ginger (only because I didn’t have any);
    – added an extra teaspoon (or so) of curry (a mid strength one) which gave a lovely warmth to the soup;
    – didn’t actually measure the water, simply used what looked right;
    – a touch of cream rather than coconut milk.
    This will be another keeper of a recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Elizabeth! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  12. Staci Dsays

    I dunno… to me it tastes bland, even though I cooked it in the instant pot for extra depth.

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Staci! A few ideas- 1) Is your curry powder fresh? 2) Were you using a large head of cauliflower? Or did you measure out 4 cups? 3) You can add more coconut milk or cream for richness and curry powder for flavor. Hope that helps!

      Reply
  13. Tammysays

    This was amazing! Made the recipe exactly as is, and it was perfect. Really warms and comforts the insides. 🧡 My teenage son loved it too! So easy to make, will be adding this to my recipe box.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Tammy! Thanks so much for the lovely review! xo

      Reply
  14. Mary Becksays

    Hello, again! I had a massive amount of cauliflower to use, and this delicious and healthy soup was the perfect way. I am too lazy to deal with any kind of broth, so I always just use water, and it still turned out very flavorful. I love coconut cream (omg). Thanks again for another wonderful recipe. :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Mary! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  15. Terrisays

    Delicious!! I had a small head of cauliflower and a medium. Put them BOTH in. Flavors are just fantastic.

    Reply
  16. Erinsays

    This was super satisfying and filling. Some tweaks: I made a traditional mirapoix with celery, carrot and onion. Added 1 extra cup of veggie broth, and used about 4 cups of fresh riced cauliflower to make blending easier. (I’m also lazy and cooking for one.) I felt it needed 1 1/2 tsp of salt, and the juice of 1 lemon, about a half-teaspoon of cumin, and used (per another suggestion) an extra teaspoon of curry powder. Garnished with chopped cilantro, a swirl of coconut cream, and a shake of pepper. Accompanied by whole wheat baguette broiled with Earth Balance, garlic and EVOO, and topped with hummus…DINNER! Thank you as always!

    Reply
  17. Ashleysays

    This soup is great! I used green lentils (what I had on hand) and let them simmer for 20 minutes. I only blended half because I like a chunkier soup. I made croutons and sprinkled green onions on top. Will make again!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Ashley. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  18. Shannon Carpentersays

    I am doing a detox diet and this recipe nearly fits all the criteria for a very limited selection of foods (lentils was the only ingredient I wasn’t supposed to eat).

    Most importantly, it was incredibly tasty, easy and fast to make, and a perfect, hearty, winter soup!

    Reply
  19. Karlysays

    Love this soup so much. I appreciate that it feels very rich and hearty but is still vegan. I get annoyed breaking down fresh cauliflower, so I used Trader Joe’s frozen cauliflower rice, which was easy and worked well. We made a double batch and ate it several days in a row over cilantro lime rice and garnished with some crispy chickpeas.

    Reply
  20. Taylorsays

    This is the first recipe from here I’ll never made again. As written, it came out really bland and required significantly more coconut milk and curry than called for. We tried to add rice or something to put with it, but somehow the rice absorbed whatever flavor in a really unpleasant way.

    Reply
    • Support @ Minimalist Bakersays

      Hi Taylor, we’re so sorry to hear that was your experience! This recipe is usually a reader favorite. A couple ideas: 1) too large of a head of cauliflower can dilute the flavors- did you use more than 4 cups? and/or 2) in our experience, some brands of vegetable broth are not flavorful or have a strange taste. Did you use a brand you usually enjoy? We prefer Pacific, Imagine, or our DIY version.

      Reply
    • Lindseysays

      Maybe you have the coronavirus – because this is a very flavorful soup!

      Loved the recipe, Dana! I can’t wait to make some bread with it next time!

      Reply
  21. Antesasays

    This recipe is EPIC. It’s light while being substantial, satisfies almost any palette, is incredibly easy to make, doubles perfect, freezes wonderfully, tastes delicious… I love the idea of pureeing soups with lentils – there is a thickness to this that is excellent. Will be rotating this one into the weekly meal plan for all of winter.

    Reply
  22. Jessicasays

    We really liked this soup. We ate it for dinner on Sunday and have enjoyed it for lunches over the past two days. It was easy to make and used ingredients that we almost always have in the fridge/pantry. I used non-fat coconut milk and the texture was still very creamy thanks to the texture of the blended cauliflower (I have a feeling I’ll be adding cauliflower to most blended soups from now on – it’s so handy to keep some in the freezer). I also added a can of chickpeas after blending to add some texture.

    Reply
  23. Shelleysays

    Amazing recipe…will be added to my collection and make again. I added bok choy, at the end, and gave a bit of crunch to the soup.

    Thx for a great recipe!!!

    Reply
  24. Joan Giannettisays

    This is so good. I am not a fan of meat in my soup and this was so good. I will make it again. Perfect!

    Reply
  25. J Martinsays

    Hello, I just wanted to say that this is one of our favourite soup recipes. It’s amazing, easy to make, full of flavour, vegetarian, and really filling. We love it! Greetings from Vilnius.

    Reply
  26. Sarah Paiksays

    I just love all your recipes and make dinner from your book or website at least twice weekly. This soup was amazing! I added twice as much curry powder, turmeric and a dash of maple syrup and a squeeze of lime. So delicious! Thank you

    Reply
  27. Christine Benjaminsays

    I just made this last night for myself and my son’s girlfriend. We both loved the spicy taste and creamy texture. It’s great to eat something that tastes decadent, but is healthy. I garnished it with fresh chopped cilantro and raw pumpkin seeds (Trader Joe’s). I also poured it over quinoa – small second helping. Going to be making this many more times.

    Reply
  28. Sandysays

    DELICIOUS! I’m a huge fan of your recipes and tried this one, I was surprised by all the flavor and umami. Will definitely bookmark this recipe for the future!

    Reply
  29. Madisonsays

    I made this tonight for dinner! I’m new to the plant based scene and can’t get over how easy it is… I didn’t have cayenne but added hot chilli powder instead, and a lot more garlic / curry powder. Amazed at how delicious this was, I had a massive bowl and was so full but still went back for seconds!!! Thanks for sharing xx

    Reply
  30. Jeannesays

    Thank you so much for this recipe. It’s wonderful. I did include the optional celery and cayenne (upped it to 1/8 teaspoon). Used vegetable Better Than Bouillon stock and chose to use the coconut cream and swirled some extra to finish at serving. Everyone at the table loved it. I’m trying to cook more vegetarian so will revisit your website for sure!

    Reply
  31. Samanthasays

    Made this for dinner tonight and it was definitely a winner! I didn’t have celery or garlic but still tasted bomb. Thanks!

    Reply
  32. Carlisays

    Delicious! And very quick/easy for today’s lunch. I used green lentils as that’s what I had on hand and they did take longer to cook. They also made the colour of the soup… ah, not quite as pretty as the photos haha. But very very tasty. I accidentally used 2 Tablespoons of curry, but that was a perfect spice level for my family. Squeezed a bit of lemon over my bowl, as I do with most curries. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoyed it, Carli! Green lentils definitely aren’t as pretty in this one, but still tasty =) Thanks for sharing!

      Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad everyone enjoyed it! Thanks for sharing!

      Reply
  33. Ninasays

    This looks great- I’ll probably try making it tonight or maybe tomorrow- was looking for a new twist on Lentil soup (i know, there’s a lot of them out there..) I had a question: I only have a handful of red lentils left and really wanted to make a (brown) lentil soup since have Much more of them.. Would using the brown ones totally (as I suspect) change the texture of- and other important things about-the soup TOO MUCH? If so, do you have another recipe here (I cannot browse the site today as I’m already pretty far behind schedule and once I start looking- that’s it, I’m on it for literally an hour at a shot!) that rocks those lentils? Thanks in advance (sorry to be annoying).. LOVE, LOVE LOVE this food blog!!

    Reply
    • Dana @ Minimalist Bakersays

      You can sub brown or green lentils, they just take longer to cook!

      Reply
  34. Chelsea Fredricksonsays

    Made this for dinner tonight/lunch tomorrow and WHOA! So unbelievably delicious (as all of the MB recipes are). I actually only had a cup on veggie broth left, so I subbed a cup of water and its still super flavorful. My husband loves it too! And how awesome that its one pot…the world’s easiest cleanup! We will definitely be making this again! 👌😊

    Reply
  35. Megansays

    Added just a bit of garam masala and it was incredible! Thanks for the new recipe!

    Reply
  36. Lisasays

    This was quick and delicious. I only blended half of it to keep some texture and I topped it with some raw cashews for added crunch, flavor and protein.

    Thanks for another great recipe!

    Reply
    • Support @ Minimalist Bakersays

      Love the modifications, Lisa! Thanks so much for the lovely review!

      Reply
  37. Zoesays

    Thank you for featuring so many great vegan recipes! I never quite know what to do with Cauliflower but this was delicious – will definitely make it again.

    I subbed the carrots for parsnips, the red lentils for brown ones & chucked in my own spices to taste instead of using Curry powder as we’re quarantining at the moment & so I’m having to make do with what’s in the cupboard. It made a lovely soup this way & I’m looking forward to trying it with the suggested ingredients next time.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Joe! Thanks so much for sharing!

      Reply
  38. Jamilasays

    This was awesome. Used 3/4 c low fat coconut milk at the end instead of coconut cream based on someone else’s recommendation in the comments.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Jamila! Thanks for sharing!

      Reply
  39. Sherisays

    Amazing soup. I left the carrots out because I didn’t have any and used coconut oil.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Sheri! Thanks so much for the lovely review!

      Reply
  40. Vanessasays

    Yummy! I didn’t blend my soup because I like chunky soups, and it was delicious! We served it with chunks of avocado on top and a squeeze of lime. Thanks for the great recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Vanessa! Thanks so much for sharing!

      Reply
  41. Gabrielle ssays

    So delicious! Tasty, hearty, creamy and a new go to! After blending, mine came out as a lovely golden yellow colour, it looked and tasted amazing.

    Thank you Dana, I’ll add this recipe to my already very long list of Minimalist Baker favourites!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for your kind words and lovely review, Gabrielle! We’re so glad you enjoyed it! xo

      Reply
  42. Kyrasays

    Super delicious! It’s easy to make and has so many good ingredients in it. I had the whole lot for myself :-)

    Reply
  43. Adi Loevskysays

    Made this for dinner tonight and it turned out delicious! Added an extra cup of broth since I put a whole cup of lentils in. Also added a teaspoon of garam masala with the curry powder, and then topped the soup with a sprinkle of nutritional yeast.

    Thank you for a great healthy recipe!

    Reply
  44. Kathrynsays

    Delicious! Love all of Minimalist bakers Vegan recipes! When I first tasted it, it was so-so, added a pinch of salt and zing! all the flavors popped and it’s delicious! Followed recipe as is – next time I might add more lentils as another review suggested (for even more fiber and protein). Thanks for the delicious recipe!

    Reply
  45. Allisonsays

    We loved this recipe — we blended in our Vitamix, which made it silky smooth. Would highly recommend eating it over brown rice/farro/barley for added texture. 10/10!

    Reply
  46. karen manfredesays

    Looks awesome. Do you think plain yogurt would work instead of cashew cream/coconut milk?

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it, but we think it would! Let us know how it goes!

      Reply
      • Snehasays

        Absolutely love this soup in the fall, and it helped me use up cauliflower I had on hand! Super easy, warm, and if anything I made sure to add a bit more spice to give it some kick.

        Reply
  47. ashleysays

    Made this without oil and included the tiniest pinch of cayenne. The soup is so satisfying, comforting and delicious. Really want to try my hand at the flatbread next. Thank you for the recipe!

    Reply
  48. Christianesays

    I just made this soup and love it! Easy to make and absolutely delicious and best comfort food after a night out. I used coconut milk as I didn’t have cream – but I interchange those regularly, depending on what’s in the pantry. Think I used a bit more than in the recipe, but I think that really is up to individual taste.

    Reply
  49. AeuMurosays

    Yummy soup. A hit with the whole family!Used green/brown lentils and it turned out great!!

    Reply
  50. Devonsays

    Delicious!! I used about 3/4 cup reduced-fat coconut milk instead of the coconut cream because that’s what I had on hand and I accidentally dumped too much in :) I also doubled the lentils to 1 c. to make the soup a bit more filling and protein-rich, and this soup absorbed the extra lentils with no problem. I also used the optional celery, cayenne, and cilantro. This recipe seems very forgiving and easy to experiment with, but since it was a big hit with me and my husband this time, I probably won’t change a thing! And this will definitely become part of our regular rotation.

    Reply
    • Support @ Minimalist Bakersays

      Love the modifications, Devon! We’re so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Katherinesays

        I subbed green lentils, added some more celery & more stock for a thinner soup. Added in some nutritional yeast & topped with celery leaves (seriously underrated topping!) Thanks for the recipe!

        Reply
  51. Shari Kernsays

    Loved it! you never disappoint. Thank you for your easy yummy vegan recipes! you are a family favorite!!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for your kind words and lovely review, Shari! xo

      Reply
  52. Joy M Garysays

    LOVED it! I doubled the recipe, and FYI it was PLENTY! Froze two small batches and have plenty of leftovers in the fridge. I didn’t have curry seasoning but I had Caribbean curry spice that I used and still everything tasted so delicious. It’s a healthy, tasty and filling soup. We also poured our soup over brown rice. Both husband and I were truly pleased. Definitely a repeat!

    Reply
  53. Sarahsays

    Yummmmy!! I had a huge half cauliflower head in my fridge that was about to be past it’s prime – this recipe came to its rescue! As II didn’t have a full head I threw in a diced sweet potato as well and used green lentils instead of red as that’s what I had in my pantry! The result – delicious!!!!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it and were able to rescue your cauliflower! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  54. Kandissays

    Lovely and easy! I topped it with toasted pumpkin seeds and cilantro – hearty and nutritious! Excellent base soup to use with different spices too! I may try an African rendition next. Thank you!

    Reply
  55. Karensays

    Made this on a dreary, rainy day, during our quarantine. Mine was not as red as the picture, just saying :-). Delicious! Thank you!

    Reply
    • Trinasays

      This was soooo good I doubled the curry (babas curry) and I roasted the cauli as was recommended and used a zucchini instead of the celery. Splash of maple syrup and squeeze of lime as also was recommended. So good! Thankyou

      Reply
      • Support @ Minimalist Bakersays

        Yay! Thanks so much for the lovely review and for sharing your modifications, Trina!

        Reply
  56. Brendasays

    This is delicious soup! We tried it for the first time a few days ago and really enjoyed the flavours. Thanks so much for sharing this recipe.

    Reply
  57. Brandisays

    Super yummy and tons of flavor! Added some roasted pumpkin seeds and chunks of avocado as toppers for some more texture.

    Reply
  58. Sallysays

    I love this recipe! Have made this a few times over the last 2 months and shared it with a few people. It’s perfect for meal prepping. I’m curious about the use of lentils though. Is it for source of protein? Once everything’s blended, you can’t really tell or taste the lentils. Just curious. :)

    Reply
    • Support @ Minimalist Bakersays

      It’s for protein, fiber, and to make it more filling =) You could omit and adjust accordingly, if desired!

      Reply
  59. Megan Rexinsays

    Just made this yesterday and help us all, it was fantastic. The heartiness of the soup and the warming spices in the curry powder were great for this random bit of snow that just hit. I left out the celery and added a teaspoon of turmeric. I also doubled the ginger (accidentally minced too much and just went with it) and used Better than Bouillon (roasted garlic base) for the broth. I went straight for the blender because I doubled the batch for company and an immersion blender would’ve taken awhile. I’m thinking to try blending half the soup next time so it keeps some texture. Definitely a winner in my book!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! So glad you enjoyed it, Megan! Thanks so much for the lovely review!

      Reply
  60. Leptosiphonsays

    Well, I measured everything but I wasn’t as impressed as I hoped I would be…initially. I had to add extra broth because it was way too thick. Then added about twice to three times more curry powder, and way more salt. It was just extremely plain otherwise. I also added extra coconut milk to make it more creamy. BUT now… It is really good! And with throwing it in the blender it is one of the easiest soups I have made! I would make it again, but still with the additional spices/broth/salt/coconut milk.

    Reply
    • Support @ Minimalist Bakersays

      We’re glad you were able to tweak it! Thanks for sharing your experience!

      Reply
  61. Melanie Rileysays

    I just made this exactly as listed – no modifications. While it tasted good, my soup was not at all red like shown in the photos! My soup was actually a light green color. Yes, I used red lentils. And only one stalk of celery. Do you have any idea why this happened? It was visually unappealing.

    Reply
    • Support @ Minimalist Bakersays

      Hi Melanie, we think it probably has to do with the type of vegetable broth used. You could try adding tomato paste and or using a broth with tomato paste in it next time!

      Reply
  62. Kelsi VKsays

    This is yummy and easy! I had nothing prepared to eat in the house for lunch and I was starving. This came together quickly and hit the spot! I used beef broth since that’s what I had available, and I added a couple dashes of turmeric, as well as a bit more coconut cream.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Kelsi! Thanks so much for the lovely review!

      Reply
  63. Dorothysays

    Another 5 star here!

    Love all things cauliflower and curry.
    The only changes I made was to use a potato to make it creamier and omitted the coconut milk.

    Thank you as always!

    Reply
  64. Sandra tilleysays

    Loved the soup, thankyou.
    Having two vegan household members I often just google “vegan recipe” and list the ingredients/vegies etc that I have on hand. Your website often comes up and offers exactly what I need.
    I have used many of your recipes over the years and never been disappointed.
    Your smoky black bean beet burger recipe is still at the top though.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoy our recipes, Sandra! Thanks for the lovely review!

      Reply
  65. Jensays

    Delicious and soooo easy. I doubled the ginger and garlic, and added 5.4 oz coconut cream. And a splash of lemon juice for acidity.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  66. Jimsays

    It’s not bad, but it’s missing something. I can’t quite figure out what. I could taste all of the ingredients well enough, so I don’t think it was the quantities of any of the ingredients, but it needed some contrast. I might try adding a splash of lemon juice next time. Also, as someone else mentioned, my soup was nowhere near the color of the soup in the recipe, which I imagine is both the result of bumping the saturation in the photograph, and also using a different curry. The curry powder available to me was yellow, so the soup as also yellow. Oh and lastly, I can’t understand how anyone could complete the prep in 10 mins. It took me about 25. Overall, not bad, but I’m not sure I’ll try it again.

    Reply
    • Support @ Minimalist Bakersays

      Hi Jim, we used a broth with tomato paste in it, which resulted in a more red color. We wonder if maybe that made a difference in flavor as well. What brand of broth did you use?

      Reply
  67. Claire Higgssays

    One of the best soup recipes I’ve ever made! I put extra garlic, ginger, and curry powder as I like my soups spicy, and also added some sambal oelek for heat. I used a full can of lite coconut milk and a little less veggie broth. I also cooked it in my slow cooker, on high heat, for about 4 hours, then blended it in my blender. Turned out spectacular! Thanks for the recipe!

    Reply
  68. Isabellesays

    Not as flavourful as I hoped, but the consistency and colour were nice. Next time I would double garlic and ginger.

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Isabelle! Was your curry powder fresh? Older spices tend to lose their potency.

      Reply
  69. Kristasays

    So delicious and quick! (Added a Sweet potato because I had one and why not) I could eat this everyday!

    Reply
  70. Barbara S Stoddardsays

    This has been my go-to recipe all winter. I make it every week and the amount is perfect for two people with a few leftover meals. The first time I made it I didn’t puree it. It was good, but even better once I used my immersion blender: smooth, creamy and richly flavored. Instead of the coconut cream I use 1/2 can of full fat coconut milk. I made it for my bookclub last night and they all loved it.

    Reply
  71. Kelisays

    I loved how easily this came together–and yes, it REALLY is a 1 pot meal! I did not chop or cut my veggies small as suggested as I knew the immersion blender would take care of this.
    I will make it again…

    Reply
  72. Linsays

    I made this for dinner tonight. I followed the recipe almost exactly, (using red lentils of course), but the soup was very YELLOW, not red like the picture! The only ingredient I omitted was the cayenne, which was listed as optional. Is that what makes it red? The soup in the picture looks much more enticing that mine did.

    Reply
    • Support @ Minimalist Bakersays

      Hi Lin, sorry to hear it didn’t turn out as expected! The color can depend on the vegetable broth as well as the curry powder. We used a veggie broth that has tomato paste in it. Hope that helps!

      Reply
  73. Sallysays

    Enjoyed this recipe very much. I finally took the plunge and got an immersion blender partially because I wanted to make this soup. No regrets! Will be making this again for friends’ Souperbowl party this weekend. Thanks for the delicious recipe.

    Reply
  74. Sarasays

    I am slowly going vegan and really trying to improve my cooking and this is one of the most delicious recipes I’ve tried so far! I love it! Definitely making it again next week, and it stores really well. I eat it with a ton of Moroccan spices, walnuts, basmati rice and some roasted carrots and spinach!

    Reply
    • Csays

      This was so delicious, definitely a keeper! I added a pinch of chinese 5 spice to it, and used red curry powder. I’ll probably add a bit more lentils next time and leave it just a little bit chunky. I also made your naan bread recipe which paired perfectly with this, there were no leftovers – the 10 year old went for 3rd (:

      Reply
      • Support @ Minimalist Bakersays

        Whoop! We’re so glad everyone enjoyed it! Thanks so much for the lovely review!

        Reply
  75. Lorisays

    Very good! Added 2 parsnips since I had some, and used brown lentils, also what I had. It made a lot! Used 6 cups of chicken broth because I had big head of cauliflower. Added more salt and pepper, plus turmeric, for my taste. Looking forward to lunch tomorrow!

    Reply
  76. Gabysays

    I made this and accidentally put waaay too much ginger in it but it’s winter so I figured my immune system could only benefit from it and it was still delicious! Trying this again tonight for my week meal prep, creamy soup is the best winter meal and I’m always looking for new recipes :)

    Reply
  77. penniesays

    I always wonder how big a serving really is? Is it 1 cup or 2? this looks so delicious I don’t want to eat the whole thing!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Kristen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  78. Jeannesays

    Delicious! I used the celery because I love it and I shook a few shakes of cayenne. It was not overwhelmingly hot, but left a nice burn on my lips. Bravo, great recipe! Oh, I did use chicken broth and added an extra cup, as it was rather thick. I will definitely make this again.

    Reply
  79. CCsays

    Hi! I made the soup last night. The flavor is all there and delicious but the texture is a bit thick for me. Should I just add water to thin it out?

    Thanks!

    Reply
  80. Bethsays

    Wow, two winners in a row this weekend (sweet potato almond butter muffins). Followed recipe exactly because I wasn’t concerned about the color. I’m eating this right now over spaghetti squash and roasted veggies. Would also be good over rice.

    Reply
  81. Safa Islamsays

    Wonderful recipe I didn’t seen. I am very interest to make it like your directions. But I don’t like coconut oil, can I use mustard oil instead of coconut oil for the ultimate creamy texture ?

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but it might work. Let us know if you give it a try!

      Reply
  82. Kathleensays

    My husband made this and we loved it. It is a keeper. He doubled it so we froze some. We used low sodium / no sodium added vegetable broth and the coconut milk option. He doubled the ginger because we love it, and he also put spinach and a couple of broccoli crowns we had to use up. He blended half very smooth and the rest not as smooth so there were tiny chunks of the ginger. We also used some very hot smoked pepper powder we made this summer from our garden, it added a little kick if you like that. Yum! Thank MB!

    Reply
  83. Chelsiesays

    I made this and it’s delish.
    Mine was also yellow but I was using a yellow Thai curry powder. Also I topped it with Chili Galic Sauce and it was perfect.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing your experience, Chelsie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  84. Danasays

    Delicious! I added more curry and left out the coconut cream (because I didn’t have any). Mine also came out yellowish (like another reviewer) so I added some tomato paste and it was perfect!
    My 8 yr old and 6 yr old loved it too, seconds all around :)

    Reply
  85. Maddiesays

    So delicious!! I added half a sweet potato because I didn’t have a lot of cauliflower on hand and it turned out amazing! Definitely will be making again.

    Reply
  86. Jamie D.says

    This soup was so good! I added extra curry powder and extra coconut cream and the juice from one lemon. I didn’t have any broth so I just added some tomato paste to the water. I had leftover brown rice in the fridge and I threw that in, too. I only pureed half of the soup. It turned into a hearty meal!

    Reply
  87. Merry Soellnersays

    Super easy and delicious! Especially nice on a cold winter night, with crusty bread. All ingredients are available at just about any grocery. I put a little too much cayenne in for most people, but I really love spice! Would make a wonderful 1st course of a nice dinner, too. It’s a little more unusual than a lot of the soup courses I’ve seen.

    Again, delish! Try it!

    Reply
  88. Samanthasays

    This soup is so yummy! I made it last night, pretty much as the recipe called for (with slightly more lentils). I was actually surprised how flavourful it was! (Cauliflower can sometimes end up really bland). I blended 90% of it in my Vitamix and left the other 10% chunky. Soooo thick and delicious! Ate it for lunch with a little leftover basmati rice. Perfect winter meal!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Samantha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  89. Kathy Holdensays

    Made this for dinner tonight with home made Sourdough bread and a green salad. Delicious. For us – I will probably add more curry next time and possibly more lentils. Thanks.

    Reply
  90. Fatma Acar Da Costa Soares Varajao Barbosasays

    When I started cooking I realise I did not have caril , I continued .
    I missed garlic as well.
    At the end I for got to put coco cream ,
    But hell yeah still a good result .
    It will get much better with all ingredients.
    Thanks for this tasty !!

    Reply
  91. Angelasays

    This was so delicious!! I only had green lentils on hand and they worked fine. I left the soup with some texture because I had some hungry kids who weren’t patient for me to purée the whole thing but it was still great! Such a filling warming soup! Highly recommend.

    Reply
  92. Msays

    This was SO good! I was a little worried as I was cooking it because cauliflower can smell not great to me while cooking. I had nothing to worry about, it was FANTASTIC! I mostly followed the recipe except I had to add more broth to cover all my cauliflower. I also subed chipotle for the cayenne-something I always do, just my preference. Thank you so much for yet another delicious recipe!!!

    Reply
  93. Laurensays

    I used brown lentils instead of red so the color was a little drab, but once I served this, people ate it right up and only had good things to say. I have to say, the flavor the first night of serving it did not pack a punch (in my opinion), but I let it sit in the fridge for 2 days, the flavor frew, and it was delicious. Super easy to make. I love that it was in one pot. I did not use coconut cream, but light coconut milk. I added sour cream to mine because the light coconut milk was not as creamy as I wanted it (this was the first night). I did not add anything to the soup when I had it for left overs.

    Reply
  94. anthonysays

    Wonderful for a winter’s evening! I had it with some toasted ciabatta and spread with almond butter and four fruit jam. I would guess that corn would be a nice addition, also. Thanks!

    Reply
  95. Mariasays

    I accidentally used thai curry paste instead of curry powder, so it had a very thai taste. It was still good. I added more coconut cream than the recipe calls for, and I didn’t have celery. I cooked this in an instant pot for 3 minutes with quick release. I added coconut cream after I cooked it so that it would not burn.

    Reply
  96. Kim Cunninghamsays

    I’m not sure why, but perhaps the lentils were not the right type, but my soup came out looking green/yellow – not the beautiful orange in your pictures. The lentils were organic red lentils. I cooked some separately and they turned yellow. Can you please offer advice? Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Hi Kim, we find that using a vegetable broth with tomato paste in it helps with the color. Hope that helps!

      Reply
  97. Marysays

    The soup was delicious! Five stars! Thank you so much for this recipe. We added some baked tofu at the end for extra protein. This is a great dish and will be one of our staples. I made naan bread as well and it went together nicely with the soup.

    Reply
  98. Audreysays

    Loved this soup with and without coconut milk. I didn’t purée all of the soup, I like to have chunks of veggies in my soup.

    Reply
  99. Michellesays

    Made this soup for dinner tonight and my husband and I LOVED it!! I’m a novice cook, so I appreciated that the recipe was simple and easy to follow! I enjoyed the process! Can’t wait for the leftovers tomorrow for lunch!! Yum!!

    Reply
  100. Michellesays

    I have golden lentils on had. Would these work in place of red lentils?

    Looking forward to making this as I do with all of your recipes!

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it, but it should work! Let us know if you give it a try!

      Reply
  101. Reublisays

    Really delicious- we left a little chunky and loved added warmth from the cayenne. Everyone in the family enjoyed the flavor. Definitely making again!

    Reply
  102. Katsays

    Great weeknight recipe. I used frozen cauliflower and the instant pot for a quick dinner. Threw in some spinach at the end. Thanks for another fantastic recipe!

    Reply
  103. Charleesays

    Very yummy! I added an extra teaspoon of ginger and doubled the coconut cream. I served it with cilantro, a swirl of coconut milk, toasted pumpkin seeds and all my guests loved it.

    Reply
  104. Jordansays

    Made this on a whim tonight since I had all ingredients on hand (that never happens). So good! Will make again for sure. Next time I’ll garnish with creamed coconut and the cilantro

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jordan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  105. Rachelsays

    This was yummy! I made it with almost twice the lentils, found it a little bland and ended up doubling the ginger, curry powder, salt, and coconut milk and adding a hit of Sriracha. It’s not a dinner party soup, it’s a winter sick day soup–warm, nourishing, and humble. I served it with cilantro and pepitas to dress it up a little. I would make this again for the right mood.

    Reply
    • Rebecca Thompsonsays

      MMmm? Delicious and I too doubled the spices and salt. I also doubled the recipe to put away s batch.
      Delicious, yes. Red, no.

      Reply
  106. Kristina Smithsays

    Wow so delicious! But looking for advice…how do you make it super smooth and creamy with an immersion blender? Mine tasted amazing but the consistency was more like applesauce than what I see in these gorgeous photos. Should I have added more broth or coconut milk?

    Reply
    • Support @ Minimalist Bakersays

      Hi Kristina, yes, adding more liquid will help! If too much liquid evaporates in the cooking process, that can contribute to the discrepancy.

      Reply
  107. Carolyn Englarsays

    This looks delicious! Do you have any tips/adjustments for making this in an Instant pot?

    Reply
    • Support @ Minimalist Bakersays

      Hi Carolyn, we haven’t tried this one in the Instant Pot and aren’t sure. Perhaps more liquid? Let us know if you do some experimenting!

      Reply
  108. Jonisays

    I made this with Umbrian lentils instead of red lentils and used lite coconut milk —it was so delicious –thank you so much for sharing this wonderful recipe. Will make it all winter long!

    Reply
  109. Cydsays

    Was Absolutely Delicious! Added 2 cups of red lentils just b/c I had them, otherwise, just as written, husband LOVED it too! Thank you!!

    Reply
  110. Shanon Giffinsays

    So yummy and perfect for a cold night! I threw in some cashews for crunch just before serving. Heated up really well the next day for lunch. Thank you

    Reply
    • Support @ Minimalist Bakersays

      Love the cashew addition. We’re so glad you enjoyed it! Thanks for sharing!

      Reply
  111. Mahasays

    Delicious! Used some squash and turmeric and a whole can of coconut milk. Easy Peasy and fun. Also added kaffir lime leaves and lemongrass..Thank you kindly for all your inspirations….I follow you in the culinary world….

    Reply
  112. Sandra Luccisanosays

    This was so easy and so delicious! i used a can of full fat milk and added more spices. You can add or subtract, it’s a forgiving recipe. Thank you – we love it!

    Reply
  113. cassiesays

    Just made this and love it! This soup is so tasty and full of healthy ingredients. I would highly recommend eating this during cold and flu season. The only real change I made was increasing the amount of spices by a little and adding black pepper as well as a little Sriracha. We like the heat. :)

    Reply
  114. Brianasays

    I am on a salt-restricted diet so used low salt veggie broth and just a pinch of salt. The soup is good and felt comforting on a cold Chicago New Years Eve but it needs more to replace the salt. I’m no cook but wondered if turmeric might make it more flavorful? What else? I will make again for sure.

    Reply
    • Support @ Minimalist Bakersays

      Hi Briana, it can be a little difficult to replicate the place of salt. But maybe more curry powder?

      Reply
  115. Naomisays

    Thank you, enjoyed this soup very much. I made as per the recipe and it was very satisfying. Will make again.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Naomi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  116. Cathesays

    I made this tonight. I left out the celery and used extra carrots. I also added some cinnamon and garnished it with fresh parsley. The flavor is subtle but the soup was so comforting and warm. Great recipe.

    Reply
  117. Tombasays

    I made it exactly as written, and it was very good. My family’s personal preference would be to leave the soup slightly chunky.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Kristie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  118. Emikysays

    I have everything but the coconut cream or milk. Do you have any suggestions for replacing that? Cashew cheeze or almond milk?

    Reply
  119. Jansays

    This is amazing! I just made it and served it to friends. The flavor is out of this world. Everyone had seconds. I followed the recipe but used three carrots to get a nice orange colored soup. It was more of a brownish orange, but it didn’t matter because the soup was so delicious. Thank you for posting this as your last recipe of 2019!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jen. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  120. Michellesays

    This was great even though I only had 2c of veg broth and had to sub water for the rest! I omitted the cayenne so it wouldn’t be too spicy for the tiny human, and just added sriracha to mine for a bit of bite. Another easy and excellent recipe for grown ups that’s also 4-year old approved! Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  121. Maurasays

    I made this last night and it was the perfect soup to wrap up the year! Super easy and so comforting. I love how forgiving your recipes are; I’m terrible at exact measurements but they always turn out great anyways! Happy New Year to you and yours ❤️ Like many others I was thrilled to see you expand your recipes to include some meat and eggs this year. Can’t wait to see what next year brings :)

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for your kind words and lovely review, Maura! We’re so glad you enjoyed this recipe and our others! Happy New Year xo

      Reply
  122. Lindsay Buckinghamsays

    Was really excited when I saw this as had all the ingredients and sounds right up my street. Wasn’t my favourite. Colour was cream/beige and not the vibrant orange in the picture. Usually love all your recipes though! Will have a try with the next vegan one you post.

    Reply
    • Support @ Minimalist Bakersays

      Hi Lindsay, sorry to hear this wasn’t what you were hoping for! The carrots provide it with a vibrant orange color- perhaps yours were more muted? Better luck with the next one!

      Reply
      • Ann Brownsays

        I just made this for dinner tonight. I didn’t have the exact ingredients on hand so I used olive oil, organic Imagine Brand low sodium No-Chicken Broth (only 140 mg sodium per cup), light coconut milk, and red pepper flakes. Then topped it with roasted pepitas and cilantro. It was very flavorful. Loved it & looking forward to left overs tomorrow. So easy to make!

        Reply
  123. heathersays

    sooo tasty!! i added a little cinnamon and sugar to mine because i love the sweetness of some curry dishes, and it was super good.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Heather. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  124. Betsysays

    Yummy, comforting, and cleansing after holiday food deviations ( love you chocolate, but you don’t make me feel good)! I added 1/2 cup more celery and carrots. Didn’t have cilantro, but topped with a little homemade pesto. Thanks for your great 1-pot recipes and clear explanations!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for your thoughtful review, Betsy! We are so glad you enjoyed it!

      Reply
  125. Lizsays

    Made this for dinner tonight since I had all the ingredients on hand. I didn’t change a thing and it was great! Another amazing quick and delicious recipe. Thanks so much, Dana!!

    Reply
  126. Traceysays

    What kind of pot are you using that you can use an immersion blender in without wrecking the surface? I’m on the hunt!

    Reply
    • Support @ Minimalist Bakersays

      Hi Tracey, we used this Dutch oven. The blade of the immersion blender doesn’t touch the bottom of the pan so we didn’t have any issues.

      Reply
  127. Alexasays

    Made this today exactly as written – it was a perfect rainy Sunday post-Christmas meal. Absolutely delicious! Topped with cilantro and plain Greek yogurt. Thanks for such a delicious recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Alexa! Those additions sound lovely. Thanks so much for sharing!

      Reply
    • Support @ Minimalist Bakersays

      Hi Al, feel free to use a low sodium vegetable broth and reduce sea salt, if desired.

      Reply
  128. Tricia Berkowsays

    I just love your recipes! I’ve made so many of them. I have your blog bookmarked in my keepers. I don’t know how helpful this posting is…I just wanted to give you a shout out for being such an inspiration to my cooking. I intend to make this soup first thing! I love lentils.

    Keep the creativity flowing!

    Thank you so much!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for your kind words, Tricia! We are so grateful for your support! xo

      Reply