Creamy Curried Cauliflower Lentil Soup (1 Pot!)

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!

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.

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.

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.

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.

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!!!

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!

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.

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

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.

Super tasty soup! I had multiple bowls!

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!

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

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!

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

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!

This was SO good! The whole family loved it.

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! 👌😊

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

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!

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.

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.

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

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!

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!

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

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!

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!

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!

This was delicious, thank you :-)
Making it again today.

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!

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.

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

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.

The best lentil soup I’ve had in a while! So creamy and flavourful.

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!

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!!!!!

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!

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

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.

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

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. :)

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!

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.

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.

Delicious!

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.

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.

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.

Absolutely delicious. Thank you!!!!! :)

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!

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

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

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.

Another winning recipe! This tasted so good and was so easy to make.

Made this to combat the cold weather and it was amazing! Can’t wait to make it again.

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…

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.

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.

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!

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!

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 :)

Made it and it was delicious! Making another batch today! Thanks for the recipe.

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.

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.

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!

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.

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 :)

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.

This soup was delicious and filling. However, I wish mine looked as pretty as yours.

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!

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!

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!

Forgot to rate!

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.

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 !!

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.

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!!!

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.

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!

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.

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.

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.

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!!

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

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!

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.

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

Different but more important DELICIOUS!!!!!

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.

Really easy to make and really tasty.

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!

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!!

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

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….

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!

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. :)

The most delicious & creamy soup. Can’t wait to make it again!

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.

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

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.

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

Made this tonight – delicious!

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!

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!

Another yummy and nutritious meal.

Made this tonight! So easy and delicious!
Thank you

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 :)

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.

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.

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!

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!!

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!