Creamy Cauliflower and Red Lentil Soup

This is a gorgeous and flavorful fall soup. Even though it is very creamy, thanks to blending, there is no cream in it except the soup cream you garnish it with. Fresh ginger and a pinch of cayenne give it that touch of warm that is perfect for colder winter.

Wouldn't that make a beautiful starter for Thanksgiving? Or just great meal with some bread on a busy weeknight? It is really complimented with rolls or pretzels with poppy seeds on them. You can make this ahead of time too since I think it was even better a day or two later.

Creamy Cauliflower and Red Lentil Soup

1 T unsalted butter
1 T olive oil
1 medium yellow onion, chopped
1/2 T fresh peeled, minced ginger
2 carrots, peeled and chopped
1 small head of cauliflower, chopped (about 2 - 2 1/2 cups)
1 c red lentils
6 c water
1 t ground mustard
1 t coriander
2 t turmeric
pinch or two of cayenne
salt
sour cream

In a large heat pot heat the butter and olive oil over medium hight heat. Add the onion and ginger. Sauté until the onion is starting to become translucent. Add all the remaining ingredients except the salt and sour cream. Bring to a boil. Reduce heat and simmer, uncovered for 20 - 30 minutes, until the vegetables and lentils are tender. Use an immersion blender, blender or food processor to blend to desired creaminess. We got our almost blended, but left a few chunks of vegetables for texture. Salt to taste.

Serve garnished with sour cream.

Makes 6 servings.

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