Cauliflower & Red Lentil Soup with Avocado and Cilantro Yogurt

Directions

1. Rinse all produce under cool water.
2. Dice the carrot and yellow onion and place them in a medium bowl.
3. Trim the cauliflower leaves and thick stem, then roughly chop it and add to the bowl with the carrot and onion.
4. Warm a medium saucepan over medium-high heat and add a light coating of oil.
5. Cook the vegetables, stirring occasionally, until they are soft, about 5 minutes.
6. Mince or grate the ginger and mince the garlic; roughly chop the tomato.
7. Add the ginger, garlic, and tomato to the pan and cook, stirring often, until fragrant, about 1 minute.
8. Pour in the broth, add the lentils and spices, bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 15 minutes.
9. Strip cilantro leaves from stems and mince; whisk with the plain yogurt and a pinch of salt in a small bowl.
10. Halve and pit the avocado, scoop the flesh from the skin and set aside.
11. Using an immersion blender, blend the soup until smooth; alternatively, blend in a regular blender in batches.
12. Divide the soup into bowls and spoon over the cilantro yogurt; top with avocado pieces and serve.