1 head garlic, peeled
2 tablespoons olive oil, separated
Salt and pepper
1 leek, sliced
1 tablespoon tomato paste
½ teaspoon curry powder
½ teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon ground cardamom
1 tablespoon red Thai curry paste
3 small Yukon gold potatoes, chopped
1 sweet potato, peeled and chopped
5 cups vegetable stock
Chili flakes
Preheat the oven to 350 F.
Line a baking sheet with aluminum foil.
Chop the very top off the head of garlic, and drizzle the exposed cloves with 1 tablespoon of the olive oil. Season with salt and pepper, and bake for 30 minutes.
In a medium skillet over a medium-high heat, add the remaining olive oil and the leek. Sauté until the leek begins to soften, about 5 minutes.
Add the tomato paste, curry powder, chili powder, turmeric, ground cardamom and red Thai curry paste. Sauté 1-2 minutes more, until fragrant.
Add the chopped potatoes and vegetable stock, and bring the mixture to a boil. Reduce the heat, partially cover, and let the soup simmer for 25 minutes. Add the roasted garlic, cook for an additional 5 minutes, and then use an immersion blender or regular blender/food processor to blend the soup until smooth. Garnish with additional chili flakes and serve.