Coconut-Curry Cauliflower Soup

Instructions

1. On a work surface, cut 1 cup (100 g) of the cauliflower into very small florets. Set aside for the garnish. Coarsely chop the remaining cauliflower.
2. In a large pot over medium heat, soften the onions in 3 tbsp of the butter for 4 minutes. Add the coarsely chopped cauliflower and curry powder. Cook for 1 minute, stirring with a wooden spoon. Add the broth, coconut milk and lentils. Season with salt and pepper. Bring to a boil. Simmer for 20 minutes or until the cauliflower is very tender.
3. In a blender, purée the soup until smooth. Adjust the seasoning.
4. Meanwhile, in a small skillet over medium-high heat, brown the small cauliflower florets in 1 tbsp of the butter. Set aside in a bowl.
5. In the same skillet over medium heat, cook the apple and shallot in the remaining butter until the apple is al dente. Add the lemon juice and sugar. Continue to cook until the liquid has evaporated. Add to the bowl of small cauliflower florets. Season with salt and pepper. Mix well.
6. Serve the soup in bowls. Top with the apple mixture and cilantro leaves. Serve with warmed naan, if desired.