Name: Roasted Cauliflower Soup
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Ingredients: 1 head cauliflower, about 6 cups chopped (one large or two small); 6 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 2 leeks, white parts only, halved lengthwise and sliced; 2 cloves garlic, finely chopped or pressed; 1 tablespoon grated fresh ginger, about a 1-inch piece; 2 teaspoons curry powder; 1 teaspoon ground cumin; 2½ cups vegetable broth, plus more as needed; 1 (15 ounce) can full-fat coconut milk

The beauty of soup is that most recipes are just a template and can be easily modified and adapted. Soups can be reimagined based on what produce is in season or even by what you have on hand in your pantry. Roasted cauliflower, curry powder, and leeks are the stars of this recipe. (Don't know how to prep a leek? This video makes it simple.) Pureeing soup is a great way to naturally thicken soups without additional fat.

PREP:

25 minutes

COOK:

1 hour 5 minutes

YIELD:

4 servings

Ingredients

1 head cauliflower, about 6 cups chopped (one large or two small)
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 leeks, white parts only, halved lengthwise and sliced
2 cloves garlic, finely chopped or pressed
1 tablespoon grated fresh ginger, about a 1-inch piece
2 teaspoons curry powder
1 teaspoon ground cumin
2½ cups vegetable broth, plus more as needed
1 (15 ounce) can full-fat coconut milk

Directions

Preheat oven to 400°F.
Cut cauliflower into small florets. Transfer to a Silpat or parchment-lined baking sheet and spread into a single layer. Drizzle with 4 tablespoons of olive oil and season generously with salt and pepper. Roast, stirring once, until caramelized, about 40 minutes. Set aside.
In a large heavy pot or dutch oven, warm the remaining 2 tablespoons of olive oil over medium-high heat. Add the leeks and cook, stirring occasionally, until transparent, about 5 minutes. Add the garlic and ginger and cook until slightly softened, about 2 minutes. Add the curry powder and cumin. Season with salt and pepper and cook until fragrant, about 30 seconds. Add the roasted cauliflower, broth and coconut milk and stir to combine. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
Remove from heat and let cool slightly. Using an immersion blender or a conventional blender, puree the soup. If your soup is too thick you can add broth, ¼ cup at a time, until you get the consistency you want. Season to taste with salt and pepper, rewarm, and serve at once.