Recipe of Speedy Creamy Curried Roasted Cauliflower Leek Soup
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Creamy Curried Roasted Cauliflower Leek Soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy Curried Roasted Cauliflower Leek Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Curried Roasted Cauliflower Leek Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Creamy Curried Roasted Cauliflower Leek Soup using 12 ingredients and 5 steps. Here is how you cook that.
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 to vegetarian, and depending on your paleo philosophy you may not consider it paleo at that point either. That is why it's optional. ;)
Ingredients and spices that need to be Get to make Creamy Curried Roasted Cauliflower Leek Soup:
- 1 large head cauliflower
- 1 medium leek - thoroughly washed, cut into large pieces
- 2 tbs olive oil
- 1 tbs coconut oil
- 2 tbs curry powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/8 tsp cayenne pepper
- 1 tsp honey or agave nectar (optional)
- 2 cups low sodium vegetable stock
- 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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