A simple vegan recipe for roasted cauliflower soup that is creamy, comforting, and packed with healthy and flavorful ingredients! Extra filling and creamy thanks to yellow lentils. This recipe is naturally vegan and gluten-free and makes 6-8 portions. Feel free to reduce the recipe by half if serving for 2 to 4 persons!
Add the fresh ginger, cumin, coriander, turmeric, cinnamon, and black pepper and cook, stirring, until the spices are fragrant, about 30 seconds.
Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
Stir in the fresh lemon juice, taste and adjust seasoning, if desired.
Spoon into bowls and garnish as desired. Serve and enjoy!