Hearty Lentil, Shrimp and Cauliflower Soup | RICARDO

Ingredients

• 1 onion, chopped
• 1 celery stalk, diced
• 1 garlic clove, chopped
• 1 tbsp fresh ginger, chopped
• 2 tbsp unsalted butter
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1 tbsp (15 ml) tomato paste
• 8 cups (2 litres) low-sodium vegetable broth
• 1 cup (190 g) dried red lentils, rinsed and drained
• 2 cups (200 g) small cauliflower florets
• 1/2 lb (225 g) shrimp, cut into small pieces
• 1/2 cup (75 g) crushed capellini or angel hair pasta
• 1/4 cup (10 g) cilantro, finely chopped
• 1/4 cup (60 ml) sour cream
• Lime wedges, to taste