You can have Creamy Curried Roasted Cauliflower Leek Soup using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Creamy Curried Roasted Cauliflower Leek Soup
You need 1 of large head cauliflower.
It’s 1 of medium leek – thoroughly washed, cut into large pieces.
You need 2 tbs of olive oil.
You need 1 tbs of coconut oil.
Prepare 2 tbs of curry powder.
You need 1/2 tsp of salt.
It’s 1/2 tsp of ground cumin.
Prepare 1/4 tsp of ground turmeric.
Prepare 1/8 tsp of cayenne pepper.
You need 1 tsp of honey or agave nectar (optional).
Prepare 2 cups of low sodium vegetable stock.
It’s 1 can of coconut milk.
Creamy Curried Roasted Cauliflower Leek Soup step by step
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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