Two Soups in One Bowl-Red Lentil & Cauliflower Cilantro

Serving two flavors of soup in one bowl is the ultimate way to enjoy lunch or dinner. Why choose just one kind of soup when you can have two pots simmering away at the same time to enjoy all in one? You can enjoy this nice trick with any combination of soups as long they are both the same consistency.
Last year I made a sweet potato and roasted tomatillo soup combo that married together so well, after seeing the old post I thought I'd try it again.

Ginger spiced red lentil soup and creamy cauliflower soup with cilantro and cumin.

Red Lentil Soup
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 carrot, minced
1" piece fresh ginger, minced
salt and pepper
1 cup dry red lentils
2 tbl tomato paste
2 cups vegetable broth
2 cups water

Saute the onion and carrot in olive oil until tender, 7 minutes. Add the ginger and season with salt and pepper. Add the lentils and tomato paste and stir to combine. Add the broth and water and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the lentil are tender and fully cooked.


Cauliflower Cilantro Soup
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 russet potato, peeled, small dice
1 tsp cumin
1 tsp ground coriander
1/2 tsp curry powder
1/4 tsp red pepper flakes
salt and pepper, to taste
1 small head cauliflower, cut into small florets
1/2 bunch cilantro, stems and leaves
2 cups vegetable broth
2 cups water

Saute the onion in olive oil until tender, 5 minutes. Add the potato, cumin, coriander, curry powder, red pepper flakes, salt and pepper.  Cook for 5 minutes. Add the cauliflower and cilantro and stir to combine. Add the broth and water and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes.
Transfer to a blender, or use an immersion blender to blend until creamy. Taste and season with salt and pepper.