• 2 tsp. oil
• 1 onion
• 2 carrots, diced
• 1 stalk celery, diced
• 1.5 tsp minced fresh ginger
• 2-3 cloves garlic, minced
• 1 head cauliflower, cut into small pieces (4 cups)
• 2-3 tsp. curry powder
• 1 pinch cayenne
• 4 cups broth
• 1/2 cup red lentils
• 1/2 tsp. salt
• 2 tbsp. coconut cream (or 1/4 cup coconut milk)

Heat oil, add onion, carrots and celery and saute for 4-5 minutes, stirring occasionally. Add ginger and garlic and saute for additional 2-3 minutes.

Add cauliflower, curry powder, cayenne, broth, lentils and salt. Bring to a low boil over medium heat and then reduce to low, cover and let simmer for 15 minutes or until lentils and cauliflower are tender.

Add coconut cream and blend with immersion blender until creamy.