Cauliflower and Sweet Potato Curried Soup

1 tbsp butter or olive oil
1 medium sliced leek
1 medium sliced onion
3 cloves garlic
1 small cauliflower (cut very small)
1 medium peeled and cubed sweet potato
2 tsp curry paste (we like to use hot)
1 1/2 tsp ground cumin
1 litre vegetable broth
1/2 cup red lentils
Salt and Pepper to taste
1½ cups cooked wild rice
1 1/2 cup milk
½ cup shredded Swiss cheese

Heat butter or olive oil in pan. Add leek and onion. Cook until soft.

Stir in cauliflower, sweet potato, curry paste and cumin. Cook for about 1 more minute. Add broth, lentils, salt and pepper. Bring mixture to a boil, reduce heat to medium/low and simmer until sweet potato and cauliflower are cooked.

Transfer half the soup to a blender and puree. Return to pot. Add wild rice and milk.

Top with Swiss cheese when serving.