Roasted Cauliflower, Carrot and Leek Soup
This soup is deliciously rich and thick, with a touch of sweetness from the roasted carrots. So flavourful, it's perfect for a chilly, fall day.
- 1 small head cauliflower cut into florets
- 3 medium carrots cut into sticks
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 4 cloves garlic
- 1 tbsp butter
- 2 leeks sliced white part only
- 4 cups vegetable broth
- 1/2 tsp red pepper flakes optional*
Preheat oven to 400 degrees
Place the carrots, garlic cloves and cauliflower on a large baking sheet. (You can use two if there's not enough room).
Toss the vegetables in the smoked paprika and olive oil, and place in the oven to roast for 20 minutes. Tossing halfway through. Vegetables will be done when they are nice and golden.
Place a large pot on the stove, and set to medium heat. Add the butter and leeks, and saute until the leeks are soft. About 5 minutes. Add salt, pepper, and red pepper flakes.
Remove the vegetables from the oven when they are done roasting. Reserve a handful of roasted cauliflower, and add the rest to the pot with the leeks. Add in the vegetable broth, and place a lid on the pot. Bring to a simmer, and cook for 5 minutes, stirring occasionally.
Remove the soup from the heat, and use a hand blender to puree the soup until it is nice and smooth. You can also use a regular blender, just puree in batches. Add in the reserved cauliflower, stir and serve!
*If the soup is too thick, slowly add more broth or water until you reach desired consistency.