Cream soup of cauliflower with spices

Salt, drizzle with coconut oil, and bake in the oven until cooked the cauliflower, leek, and carrot.

Heat the cream in a saucepan, combine with the prepared vegetables, and cook for another 7-8 minutes. At the same time, add minced garlic, cumin, and turmeric to release their flavors under heat.

Then blend the soup in a blender. If the soup seems too thick, add more warm cream. The consistency of the soup is silky and smooth. The taste is balanced and light.

Before serving, add tahini and mix well. Season with sesame oil, a mix of favorite seeds, pepper, and herbs.