Curried Cauliflower & Red Lentil Soup

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 tbsp (6 g) curry powder
• 3 garlic cloves, grated
• 1 tbsp (6 g) fresh ginger, grated
• 5 cups (535 g) cauliflower florets
• 3/4 cup (144 g) dried red lentils, rinsed
• 4 cups (960 ml) water
• 1/4 tsp (1.5 g) fine sea salt
• 1 cup (245 g) plain Greek yogurt, 0%
• 3/4 cup (98 g) pumpkin seeds, toasted
• 3 tbsp (45 ml) fresh lime juice

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Method

1. Warm the oil in a 5-quart (4.7L) pot over medium heat and cook the curry powder, garlic and ginger for 40 seconds, until fragrant.
2. Add the cauliflower and cook it over medium heat for 4 minutes, until golden in spots, then add the lentils, water and salt. Simmer for 20 minutes, until the lentils collapse completely.
3. Take the pot off the heat and let it cool for 5 minutes. Purée it smooth with a stick blender, then blend in the yogurt; do not let it boil again. Top each bowl with the pumpkin seeds and lime juice.