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The ingredients needed to make Creamy Curried Roasted Cauliflower Leek Soup:
- Prepare 1 large head cauliflower
- Use 1 medium leek - thoroughly washed, cut into large pieces
- You need 2 tbs olive oil
- Prepare 1 tbs coconut oil
- Provide 2 tbs curry powder
- Take 1/2 tsp salt
- Get 1/2 tsp ground cumin
- Provide 1/4 tsp ground turmeric
- Take 1/8 tsp cayenne pepper
- Use 1 tsp honey or agave nectar (optional)
- Get 2 cups low sodium vegetable stock
- Provide 1 can coconut milk
Steps to make Creamy Curried Roasted Cauliflower Leek Soup:
- Preheat oven too 400°F. Cut cauliflower into 2" pieces. Spread cauliower and white part of leek on a cookie sheet lined with foil. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. About 35-40 min. Remove from oven, cover with another sheet of foil and let rest about 10 min.
- While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl. Heat a medium sauce pan over medium heat. Add coconut oil. As soon as it melts add spices and sautée 20-30 SECONDS only.
- Add vegetable stock and salt (and honey/agave if desired). Stir to combine. Bring seasoned stock to a simmer. Let simmer about 5 minutes. Transfer stock to a heat safe bowl or pitcher.
- Uncover cauliflower/leek combo. Place half of combo in blender with half of vegetable stock. Blend to a nearly smooth puree. Pour back into sauce pan. Repeat process with remaining half of ingredients. Turn heat back on to medium low.
- Shake can of coconut milk vigorously to emulsify. Open and pour into saucepan with puree (reserve 1-2tsp for optional garnish). Stir to combine. Heat until just warmed through. Serve with na'an and enjoy!
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