- 2 tablespoons coconut oil
- 2 tablespoons extra virgin olive oil
- 3 leeks, cut into 1-inch pieces
- 4 cloves garlic, chopped
- 1 head white cauliflower, chopped
- 2 carrots, peeled and chopped
- 1 large potato, peeled and cut into cubes
- 1 (32 ounce) carton low-sodium vegetable broth
- 1 (15 ounce) can light coconut milk
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup chopped fresh parsley, or as desired (optional)
- Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
- Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
- Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.