Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, creamy curried roasted cauliflower leek soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. Before you jump to Creamy Curried Roasted Cauliflower Leek Soup recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.

Creamy Curried Roasted Cauliflower Leek Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Creamy Curried Roasted Cauliflower Leek Soup is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have creamy curried roasted cauliflower leek soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Creamy Curried Roasted Cauliflower Leek Soup:

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

Yes, that title is a mouthful, but that's the best description! I wanted an Indian inspired dish, and this is what came about. Paleo, vegan/vegetarian, gluten free, and oh so tasty! FYI Using honey will transition this dish from vegan.

Steps 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!

Paleo, vegan/vegetarian, gluten free, and oh so tasty! FYI Using honey will transition this dish from vegan. Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. To leek mixture, add roasted cauliflower florets and broth.

So that is going to wrap this up with this exceptional food creamy curried roasted cauliflower leek soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!