Featured Recipe
Curried Lentil Cauliflower Shrimp Soup
By Kate
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A warming blend of red lentils, cauliflower florets, and shrimp simmered in a spiced vegetable broth with ginger and tomato paste. Light pasta added for texture. Finished with fresh cilantro and a dollop of sour cream. Lime wedges offer tangy brightness on the side. Replaces celery with carrot and uses coconut oil instead of butter. A touch of smoked paprika adds subtle depth.
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Prep:
25 min
Cook:
33 min
Total:
58 min
Serves:
6 servings
soup
seafood
healthy meals
winter recipes
Introduction
Red lentils and cauliflower simmer with spices. Shrimp adds the briny twist. Carrot steps in for celery, tender and sweet. Coconut oil sizzles the aromatics—onion, garlic, ginger. A hint of smoked paprika for shadow. Quick pasta stirs in last minute, softens but holds shape. Sour cream dolloped thick, cilantro tossed brightens the bowl. Lime wedges wait for zesty squeeze. Colors, textures, layers clashing. Simple ingredients, different spins. Ready before hunger grows. Mix and match, adjust heat, add chili flakes if bold. Soup bowls steaming, inviting. No fuss, just layering flavors like riffs in music.
Ingredients
About the ingredients
Using carrot instead of celery brings a gentle sweetness that balances spices. Coconut oil tolerates higher heat and lends a subtle richness with tropical notes. Smoked paprika replaces turmeric-only spice to introduce a mild smokiness. Tomato paste quantity slightly increased for deeper umami and color. Red lentils remain the sturdy base for texture and earthiness. Fresh ginger minced finely to blend fully without harsh bites. Small broken angel hair pasta adds bite-size carbs that cook quickly and catch bits of soup. Fresh cilantro chopped just before serving preserves vibrancy. Lime wedges add freshness on demand. Sour cream for creaminess and slight acidity contrast.
Method
Technique Tips
Cook veggies slow and steady until tender, about 6 minutes for onion, carrot, ginger and garlic in coconut oil. The spices need time to bloom but not burn — keep stirring 1 to 2 minutes after adding curry, turmeric, paprika. Tomato paste melds in with a minute’s stir before broth and lentils go in. Lentils simmer 12 minutes before adding cauliflower to avoid overcooking. Cauliflower needs ample time to soften but still hold shape. Shrimp goes in last, only 3 minutes to turn pink and firm, and pasta breaks down gently but doesn’t mush. Let soup rest 6 minutes after removing from heat to deepen flavors. Adjust seasoning at the end, then garnish with cilantro and sour cream just before serving. Lime wedges offer customizable tartness.
Chef's Notes
- 💡 With coconut oil, heat at medium. Onions, carrots, garlic, ginger? Sauté until soft. About 6 minutes max. Stir for even cooking. Aromatics marry, rich flavors unfold.
- 💡 Spices bloom. Curry, turmeric, smoked paprika go in next. Stir for 1 to 2 minutes, not burning. You want fragrance, not bitterness. Tomato paste, it needs a minute to meld.
- 💡 Lentils need softening, simmer for 12 minutes first. Then cauliflower additions, firm yet tender after 7 minutes. Too much longer? You risk mushy bits.
- 💡 Shrimp at the end, pink in 3 minutes. Pasta needs to stay firm. Want broken angel hair? It cooks quick, catch broth’s flavor. Avoid overcooking.
- 💡 Let the soup rest. Six minutes off heat. Patrons love depth. Adjust with salt and pepper at end. Garnish with cilantro and dollop sour cream. Lime wedges add zing.
Kitchen Wisdom
How can I make this soup spicier?
Add chili flakes or fresh chili. Mix in after the spices bloom. Balance flavor when seasoning. Heat varies by taste.
Can this soup be made vegetarian?
Yes, skip shrimp, add more veggies. Consider mushrooms for texture. Lentils hold protein. Adjust seasoning as needed.
What if I have leftover soup?
Refrigerate in an airtight container. 3 to 5 days for freshness. Can freeze too, up to 3 months. Thaw in fridge before reheating.
Can I substitute for coconut oil?
Yes, olive oil or vegetable oil works. But coconut adds unique flavor. Adjust heat accordingly for different oils.
