Ingredients
* 6 cups water
* 2 vegetable bouillon cubes (or 2 tablespoons bouillon powder)
* 1 cup dry lentils (rinsed and drained)
* 1 medium yellow onion (chopped)
* 2 medium carrots (sliced)
* 2 cups cauliflower florets
* 1 medium zucchini (diced)
* 1 medium Yukon gold potato (diced)
* 1 tablespoon curry powder
* 1 teaspoon ground turmeric
* Salt and black pepper to taste
Instructions
* Combine water, vegetable bouillon, rinsed lentils, onion, carrots, cauliflower, zucchini, potato, curry powder, and turmeric in a large pot.
* Cover the pot with a lid and bring the mixture to a boil over high heat.
* Reduce the heat to low and let it simmer for 20 to 25 minutes, or until the lentils and vegetables are tender.
* Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy.