Cozy Cauliflower Curry Leek Soup

Curry and cauliflower make a fantastic flavor combination and this recipe is quick and easy to prepare. A light touch with seasoning lets the delicate flavors stand out. Garam Masala or Thai green curry paste work wonderfully here too and you can add chickpeas for an extra boost of protein.

SERVES 6

INGREDIENTS:
2 tablespoons vegetable oil

1 medium leek, chopped into 1/3-inch pieces

1 large sweet potato, chopped into 1/3-inch cubes

1 medium carrot, peeled and chopped into 1/3-inch pieces

2 teaspoons minced ginger

1 small jalapeno, minced (optional, depending on heat preference)

1 large head cauliflower, broken into small florets

1-2 tablespoons Madras curry powder (depending on heat preference)

7 cups vegetable broth (plus extra to adjust soup consistency, if preferred)

1 14-oz.can full-fat coconut milk

2/3 teaspoon sugar (optional)

Salt to taste

2 tablespoons cilantro, chopped for garnish (optional)

On the stovetop, heat a dutch oven or a large, heavy bottom pot on medium-low.

When hot, add vegetable oil, leek, sweet potato and carrot. Sauté for 4-6 minutes until vegetables become a little brown.

Add ginger, jalapeno, cauliflower and sauté 2 more minutes.

Add curry powder and toast for 45 seconds until it becomes fragrant.

Add the vegetable broth, coconut milk and sugar.

Stir well and loosen any bits on the bottom of the pot.

Cover, bring to a rolling boil, then reduce heat back to medium-low.

Simmer for 10-15 minutes until cauliflower and sweet potato are tender.

Let rest for 10 minutes. Taste soup to adjust seasoning and add salt, if necessary.

Ladle into bowls and top with cilantro for garnish. Enjoy!