METHOD

1. Preheat the oven to 200°C.
2. In a large bowl, combine the turmeric, cumin, and ginger. Add olive oil and season with salt and pepper. Split this mixture between two bowls.
3. Add the cauliflower and carrot pieces to each bowl and toss to coat in the spice mix. Add extra olive oil if needed.
4. Place cauliflower and carrot separately on two trays, ensuring the vegetables are spaced out in a single layer. Roast for 25-40 minutes, or until tender and golden brown. Check at 25 minutes, and remove the cauliflower if it is ready.
5. While the vegetables are roasting, prepare the leeks. Cut off the dark green tops and slice the leeks thinly. Rinse them under cold running water to remove any dirt or sand.
6. When the vegetables are roasted, heat coconut oil or olive oil in a large pot over medium heat. Add the sliced leeks and season with salt and pepper. Cook for five minutes, or until the leeks are soft and translucent.
7. Add garlic and sauté for another two minutes.
8. Add carrot and cauliflower to the pot with the leeks. Add the chicken stock, and enough water to cover the vegetables, about 500-750ml is good. Season with salt and pepper to taste.
9. Bring the soup to a boil, then remove from the heat.
10. Use an immersion blender to puree the soup until it is smooth and creamy.
11. Stir in the coconut cream and continue to blend. Taste and season as needed. Adjust the consistency by adding more water to thin the soup, if desired.

Notes

• You can use regular pouring cream in place of coconut cream. 
• If you don’t have leek, use one whole onion of any variety.
• To make this soup vegetarian and vegan, use vegetable broth in place of chicken.