Creamy Curried Roasted Cauliflower Leek Soup
Creamy Curried Roasted Cauliflower Leek Soup

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy curried roasted cauliflower leek soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Creamy Curried Roasted Cauliflower Leek Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Creamy Curried Roasted Cauliflower Leek Soup is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have creamy curried roasted cauliflower leek soup using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Curried Roasted Cauliflower Leek Soup:
  1. Prepare 1 large head cauliflower
  2. Prepare 1 medium leek - thoroughly washed, cut into large pieces
  3. Make ready 2 tbs olive oil
  4. Make ready 1 tbs coconut oil
  5. Take 2 tbs curry powder
  6. Get 1/2 tsp salt
  7. Make ready 1/2 tsp ground cumin
  8. Take 1/4 tsp ground turmeric
  9. Take 1/8 tsp cayenne pepper
  10. Take 1 tsp honey or agave nectar (optional)
  11. Make ready 2 cups low sodium vegetable stock
  12. Get 1 can coconut milk
Instructions to make Creamy Curried Roasted Cauliflower Leek Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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