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We hope you got insight from reading it, now let’s go back to creamy curried roasted cauliflower leek soup recipe. To cook creamy curried roasted cauliflower leek soup you only need 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Creamy Curried Roasted Cauliflower Leek Soup:
- Prepare 1 large head cauliflower
- Take 1 medium leek - thoroughly washed, cut into large pieces
- Get 2 tbs olive oil
- Use 1 tbs coconut oil
- Prepare 2 tbs curry powder
- Take 1/2 tsp salt
- Provide 1/2 tsp ground cumin
- Prepare 1/4 tsp ground turmeric
- Take 1/8 tsp cayenne pepper
- You need 1 tsp honey or agave nectar (optional)
- You need 2 cups low sodium vegetable stock
- You need 1 can coconut milk
Instructions 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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