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Montana can have abnormally long soup seasons. I remember a Labor Day when a 48-hour deep freeze zapped all the leaves off the trees, skipping fall and going straight into winter. I also recall a time growing up in Billings when we got snow during the last week of school in June. Longtime residents know we should always be prepared for a visit from Jack Frost, no matter the date.
In the final few months of 2024, we didn’t see a lot of big snowfalls or crisp temperatures. But the start of 2025 has provided ample reasons to ramp up soup season as the snowflakes fly and trekking outside requires bundling up tight. Soup can warm our core on a frigid day, nourish a sick body, and provide our taste buds with some salty, savory, seasonal fun. Seriously, what’s not to like about soup?
I like to keep several recipes in my soup arsenal so I can make large batches and freeze leftovers for later. This curried cauliflower soup is a delicious option to slurp today or stash in your icebox for later.
This recipe uses quick-cooking Montana-grown yellow lentils that give the dish good viscosity, sunshiny color, and lovely flavor. And for a vegetarian soup (that’s also gluten-free), the lentils provide a nutritious protein bump.
One key to enhancing the flavor is roasting the cauliflower in the oven before adding it to the soup. That slight browning process softens the cauliflower and concentrates its taste as the spices bake into it. I always save some of the smaller bits that get the most browning for garnishing the soup.
This recipe uses a generic curry powder you can find in any grocery store’s spice aisle. It isn’t very hot, and it brings good flavor and color to the equation. But if you feel comfortable experimenting, you can substitute any one of a variety of masala blends that bring their own unique flavor profiles. Just don’t use spices that have been sitting in your cabinet for longer than you can remember. The fresher the better when it comes to spices.
And don’t forgo the lemon. It adds a splash of brightness you’ll appreciate on a gray winter day.
Curried Cauliflower Soup Recipe
Serves 4-6
half a large head of cauliflower (roughly 20 oz.)
1 1/2 tbsp curry powder
1 lemon
1 medium onion
1 tbsp fresh minced garlic
1 tsp turmeric
32 oz. vegetable or chicken broth
1/2 cup yellow lentils
1 1/2 cups water
kosher salt and black pepper
olive or vegetable oil
Optional for topping:
1/3 cup sour cream
1/3 cup cream
Line a baking sheet with foil and preheat your oven to 425 degrees. Slice your half-head of cauliflower into pieces no larger than 3-4 inches. Some smaller bits will break off, which is fine. Place the cauliflower pieces in a large bowl.
Toss and evenly coat the cauliflower in 2 tbsp of oil, 1 tbsp of curry powder, 1 tsp kosher salt, and some freshly cracked black pepper. Place the pieces on the baking tray and roast for 20 minutes. Remove the tray and use tongs to flip the cauliflower pieces. Roast another 15-20 minutes, until the edges begin to brown. Reserve a few of the smallest, crunchiest bits for garnish.
While the cauliflower is roasting, chop your onion and mince your fresh garlic. Preheat a large saucepan or Dutch oven on medium heat. In 2 tbsp of oil, sauté the onions until soft, stirring occasionally. After 7-8 minutes, add the garlic, turmeric, 1/2 tbsp of curry powder, and cook for another 2 minutes while stirring.
Add your broth, lentils, roasted cauliflower, and water, and bring to a boil. Once it reaches a boil, lower the temperature to simmer the soup with the lid on (but slightly cracked) for 20-30 minutes, until the lentils are cooked and the cauliflower is tender. Use an immersion blender to make the soup smooth. Add the juice of half a lemon and taste to see if you need to adjust with more salt, pepper, or lemon juice.
If you opt to go with the creamy topping, combine the cream and sour cream and put little dollops on top of your plated soup or use a squeeze bottle to spread it around. Finally, place any of the leftover roasted cauliflower bits on top.
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