Vadouvan Cauliflower Red Lentil Soup

Vadouvan Cauliflower Red Lentil Soup

Main dish Vadouvan Vegan Vegetarian

Vadouvan Cauliflower Red Lentil Soup

By Micah Siva

Servings

6

Cook Time

50 minutes

Cuisine

Category

Dinner

Vadouvan is a French take on curry powder, made with added onion, shallots and garlic. Often milder than the classic version, Vadouvan is endlessly versatile. We love the slight sweetness, thanks to coconut sugar, with a hint of warm spices like nutmeg and cardamom. When paired with red lentils and coconut milk, it makes a beautifully rich, hearty soup that will warm you up during the colder months.

Ingredients

  • 2 tablespoons ghee or coconut oil
  • 1 large yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh chopped ginger
  • 3 tablespoons Oaktown Spice Shop Vadouvan
  • 1 ½ cup red lentils, rinsed
  • 4 cups vegetable stock
  • 4 cups water
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 head cauliflower, cut into bite-sized florets
  • Juice of 1 lime
  • 1 (14 ounce) can coconut milk
  • Cilantro, to garnish

Directions

  1. In a large pot over medium-high heat, melt the ghee or coconut oil. Add the onion, carrots, and celery. Cook until softened, about 8 to 10 minutes, stirring occasionally.
  2. Add the garlic, ginger, Vadouvan, and lentils. Stir for 2 to 3 minutes, or until fragrant.
  3. Add the vegetable stock, water, salt and pepper. Bring to a boil, and reduce to a simmer. Cook, covered, for 20 minutes. Add the cauliflower, and let simmer for an additional 5 to 10 minutes, or until the lentils are fully cooked and the cauliflower is tender. Add the lime juice and coconut milk, and season with salt and pepper to taste.
  4. Serve with fresh cilantro.

Vadouvan Cauliflower Red Lentil Soup

Vadouvan Cauliflower Red Lentil Soup

COMMENTS

  • Amy Leventhal on

    A wonderful soup for the chilly weather we are having! This made a nice, big pot that will keep my husband and I satiated for the next few nights. I did have to do a little doctoring (I almost always find this to be true of recipes), but after the addition of more salt and pepper, to taste, another half a lime for more acid, and some preserved lemon peel for a little extra zing, I’m quite happy with it, and will definitely be making it again! The Vadouvan spice mix is really high quality, as is everything else at Oaktown—so lucky to live nearby!

  • Evan on

    Hi Stacey,

    Thank you for your feedback, and I’m sorry the soup turned out bland when you prepared it. The additional water may have impacted it, but this recipe also goes a bit lighter on the amount of spice than some of the others in our catalog. When in doubt, I would recommend adding more of the blend, a bit of finishing salt or chile flakes to spice it up a bit.

    I do think your inclination to sprinkle some extra at the end would help as well. I find the Vadouvan to be very satisfying as a finishing spice, and use it to top off hummus frequently! My go-to cauliflower soup recipe also adds small pan fried, salted cauliflower bits on top just before serving. You could try something similar and add the Vadouvan to these crunchy additions.

    I hope this helps if you make the soup again, and that you find fun and delicious ways to use the Vadouvan regardless!

    Warmly,
    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Stacey on

    I read this recipe this morning and decided if I found a parking place by the store would buy the spice. I was excited to make this!
    I made the soup and it’s so bland! Where did I go wrong? I did add a cup of water as it seemed to thick. I added juice of one lime and it tasted bitter, so added coconut cream to balance it. – still bland.
    The photo looks like more spice was added before serving. Maybe that’s the way to go???

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