Thai Red Curry, Lentil and Cauliflower Soup

This is another combination I tried when making my newest batch of pureed soups for the freezer.  It started with someone's recipe and then I started imaging what I would change and what I would add.  It was easy and ended up very tasty.  

I upped the healthy quotient by adding a head of cauliflowers. That meant adding more broth, lentils and Thai curry paste to balance things out.  And adding all that meant I ended up with a bigger pot of soup which, once pureed, filled 5 two-serving freezer containers.  That means my stock of healthy soups will last longer.  I don't add meat as they don't puree well, so you can up the protein if you like by look at vegetarian options. 

I love red and green Thai curry paste, so have to fight adding it every soup.  The amount in this soup is just enough to give it a bite, but not super spicy.  If you want a lot more kick, I would probably add a few hot chili peppers to the veggies, or some crushed red pepper flakes.  They will add the heat you crave without changing the flavor too much.  Enjoy!

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Thai Red Curry, Lentil and Cauliflower Soup

Ingredients - 

2 T                      Olive Oil
2                         Onions, quartered          
3 cloves              Garlic, crushed
1                         Med. head of Cauliflower, broken apart in chunks
4 T                     Thai Red Curry Paste
2 C                      Dry Red Lentils, rinsed 

1 C                      Couscous
8 C                      Vegetable broth, divided
2 C                      Light Coconut Milk
1 tsp                    Salt
2 tsp                    Sugar
Juice of 1 - 2  Limes (optional)

Instructions -

Place olive oil in soup pot, heat, then saute the onion and garlic. When just starting to soften add the cauliflower, curry paste, lentils, couscous, and 4 cups of broth. Cover and let simmer until the vegetables are soft and the lentils fully cooked. Okay if they get mushy.

Puree the soup in small batches until very smooth slowly adding the rest of the broth as needed.  Add each batch to a very large bowl as it is finished.  When all is done add any remaining broth, coconut milk, salt, sugar and lime juice if using. Taste and adjust the seasonings. If too thick, you can add more liquid - broth, water or coconut milk. 

Divide into 2 serving freezer containers (about 4-1/2 cups each).