Creamy Curried Roasted Cauliflower Leek Soup. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. Great recipe for Creamy Curried Roasted Cauliflower Leek Soup. Yes, that title is a mouthful, but that's the best description!

FYI Using honey will transition this dish from vegan. Cauliflower is a superstar when it comes to soup. Puree it for a no-cream added rich and silky soup. You can have Creamy Curried Roasted Cauliflower Leek Soup using 12 ingredients and 5 steps. Here is how you cook it.

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.
It's 2 tbs of olive oil.
You need 1 tbs of coconut oil.
You need 2 tbs of curry powder.
It's 1/2 tsp of salt.
Prepare 1/2 tsp of ground cumin.
Prepare 1/4 tsp of ground turmeric.
Prepare 1/8 tsp of cayenne pepper.
Prepare 1 tsp of honey or agave nectar (optional).
Prepare 2 cups of low sodium vegetable stock.
You need 1 can of coconut milk.

Or roast it beforehand to really bring out its flavor. No matter how you serve it, it's a quick, low-carb fix for when you're craving a starchy soup. Looking for soups that let cauliflower shine? Creamy cauliflower leek soup is the perfect starter option or to serve on its own for lunch or a quick weeknight meal.

Creamy Curried Roasted Cauliflower Leek Soup instructions

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!.

Creamy Cauliflower Leek Soup Creamy Cauliflower Leek Soup. I'm happy to say this curried cauliflower soup makes great dipping material! To make the soup, you'll first sauté some onions, garlic, ginger, and curry powder in a bit of oil. When the onions are tender, add your broth, coconut milk, tomatoes and cauliflower. Simmer to soften up the cauliflower, then blend everything until smooth and creamy.