How to Cook Tasty Creamy Curried Roasted Cauliflower Leek Soup

Creamy Curried Roasted Cauliflower Leek Soup ~ Happy Cooking - at this moment is being sought after by many community around us, one of them is Our. They already are get used to to take advantage of internet on smartphone to find information to be used insight. Therefore I give Information about Creamy Curried Roasted Cauliflower Leek Soup is could our make it inspiration.

you can create Creamy Curried Roasted Cauliflower Leek Soup using tools 12 ingredient 5 step. this is it the steps for cook it.

The composition for cooking Creamy Curried Roasted Cauliflower Leek Soup

1. Please buddy prepare 1 large head cauliflower.
2. capable need to provide 1 medium leek - thoroughly washed, cut into large pieces.
3. capable need to provide 2 tbs olive oil.
4. Please buddy prepare 1 tbs coconut oil.
5. Also add 2 tbs curry powder.
6. capable need to provide 1/2 tsp salt.
7. Please prepare 1/2 tsp ground cumin.
8. capable need to provide 1/4 tsp ground turmeric.
9. capable need to provide 1/8 tsp cayenne pepper.
10. You need to prepare 1 tsp honey or agave nectar (optional).
11. You need to prepare 2 cups low sodium vegetable stock.
12. Also add 1 can coconut milk.

The Instructions how to cooking 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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