This soup definitely fulfills its goal on the aromatic spectrum. The cauliflower still has crunch to it, so it makes a contrasting garnish in texture and taste to the soup.
Curried Lentil Soup
Heat the olive oil in a soup pot over medium heat. Add the onion and carrots and sauté until the carrots have softened a little, about 5 minutes. Stir in the garlic, ginger and spices and cook for 1 minute. Add the lentils and chicken stock, loosely cover the pot and simmer for about 30 minutes, stirring occasionally, until lentils are tender. Stir in the tomato and cook for 10 minutes more. Season to taste and spice it up with hot sauce, if desired.
Heat the olive oil in a sauté pan over medium high heat. Add the cauliflower florets and a pinch of salt & pepper. Toss the cauliflower occasionally, but let brown a little bit, cooking for about 4 minutes. Add the water and hot sauce and cover pan immediately. Boil for 4 minutes, then uncover and cook until water evaporates. Season to taste and serve warm on soup.