1 leek, white and light green parts only, cleaned and diced
4 garlic cloves, crushed
1 (24-ounce) bag frozen cauliflower
2 lbs white sweet potatoes, peeled and diced
6 cups water or stock
1 (13.5 ounce) can light coconut milk
Salt, to taste
Instructions
In a large pot, heat olive oil. Add onion, leek and garlic and saute over low heat until all are completely golden and tender, about 20 minutes.
Meanwhile, preheat oven to 425⁰F. Spread cauliflower on a greased baking sheet and bake for 25 minutes, until cauliflower is just beginning to turn golden.
Add cauliflower and potato to the pot. Add water or stock and bring to a boil. Cover, lower heat, and simmer for 40 minutes. Let cool.
Once soup is cooled, blend using an immersion blender while adding coconut milk, a little at a time. Blend until completely smooth. Season with salt to taste and blend again.
Recipe by Between Carpools at https://betweencarpools.com/craving-the-creamiest-soup-ever-make-a-pot-of-white-soup/