Go Back

Easy Roasted Cauliflower Soup

Prep Time 10 mins
Cook Time 50 mins
Cuisine American
Servings 7 Cups


  • Blender


  • 1 Small Head of Cauliflower, cut into florets about 8 cups of florets
  • 2 Medium Carrots, peeled and roughly chopped
  • 1 Medium Onion, large dice
  • 1 teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to Taste
  • 3 tablespoon Extra Virgin Olive Oil, Divided
  • ½ Cup Red Lentils
  • 4-5 Cups Vegetable Stock, divided


  • Preheat oven to 375* F
  • Place cauliflower, carrot and onion onto an unlined sheet pan. Sprinkle coriander and cumin over the veggies, followed by a pinch of salt and plenty of cracked black pepper. Drizzle the veggies with 2 tablespoons of olive oil and toss well to coat everything. Roast in a 375* oven for 45 minutes or until the veggies are soft and beginning to brown.
  • Meanwhile, combine lentils and 3 cups of vegetable stock into a 2 quart pot. Bring to a boil, reduce heat to simmer and cook until lentils are completely soft, about 15 minutes.
  • Combine roasted veggies and red lentils in your blender with the remaining tablespoon of olive oil and 1 additional cup of vegetable stock. Blend until completely smooth, adding the last remaining cup of vegetable stock if you prefer a runnier soup.
  • Return to the pot to warm through and serve.
  • Or portion into containers and freeze for up to 1 month.
Keyword cauliflower, cauliflower recipes, Red Lentils, soup