This spicy cauliflower soup is incredibly flavorful with the perfect amount of heat balanced by creamy coconut milk. It's easy to make with simple pantry ingredients like red lentils and curry paste and it's ready in less than 1 hour!
In a large pot, saute the onions until soft and translucent. Add the sliced garlic and cook for 1-2 minutes until fragrant.
Add curry paste, cauliflower florets, lentils, water, vegetable broth, salt, and black pepper to the pot. Bring the soup to a low simmer and then reduce the heat to medium. Let it cook for 15-20 minutes or until the cauliflower and red lentils are tender, stirring occasionally.
Take the pot off the heat and let it cool for 10 minutes. Carefully, transfer the mixture to a large blender cup. Only fill it ⅓ of the way full. (Do not blend hot, bubbling, or boiling soup.)
Remove the small center feeder cap from the blender lid and secure the lid on top of the cup. Fold a thick dish towel into a square and cover the feeder cap opening to catch any splatters. Hold the towel down with your hand and blend on low in small batches until it's smooth and creamy
Transfer the blended soup back into the pot and stir in the coconut milk over medium heat. Add lemon juice and stir it in. Garnish with chives before serving.
Notes
Store the leftovers in an airtight container in the fridge for 3 days or freeze it for 3 months.