Cauliflower Leek Soup

Directions

1. 1
   Heat oil in a small saucepan over medium-high heat.
2. 2
   Add 1 cup leeks; cook, stirring often, until golden brown, 6 to 8 minutes. Use a slotted spoon to transfer the fried leeks to a paper-towel-lined plate; set aside.
3. 3
   Transfer the leek oil to a large Dutch oven.
4. 4
   Add the remaining leeks; cook over medium heat, stirring often, until tender, about 8 minutes. Stir in cauliflower, coriander, salt, turmeric and pepper.
5. 5
   Add broth and bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the cauliflower is tender, about 20 minutes.
6. 6
   Remove from heat.
7. 7
   Transfer the cauliflower mixture to a blender (in batches, if necessary). Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids).
8. 8
   Place a clean towel over the opening. Process until smooth, about 45 seconds. (Alternatively, use an immersion blender to puree the soup in the pot until smooth, about 3 minutes.)
9. 9
   Return the soup to the pot; stir in half-and-half and lemon juice. Divide among 6 bowls; top each with 1 tablespoon yogurt and some of the fried leeks.
10. 10
    Sprinkle with pepper, if desired.