Creamy cauliflower soup with wild rice

Well, I am getting worse and worse at this posting business! And I really have no excuse since I've been making all sorts of new recipes, I've just been forgetting to take pictures and post.  Here's a soup that I stumbled across and was so good, I've now made it three times. It is EXCELLENT warmed up the next day with a bit of water to loosen it up.  Feeding it to baby for lunch!  All credit to Cathy Burrell and this link: http://goodveg.squidoo.com/recipes/soups-stews/cauliflower-soup-with-wild-rice

Changes I made in brackets.

1 Tbsp butter (or margarine)
1 Tbsp olive oil
2 large leeks – thinly sliced-white part only – about 2 cups
2 cloves garlic – minced
4 cups cauliflower florets (I use one large head)
1 ½ cups yams (I use two decent sized yams)
1 ½ tsp curry powder
1 tsp ground cumin
4 cups vegetable broth – low sodium (I like half veggie, half chicken-flavoured veggie broth)
1 can (14 oz) 2% evaporated milk
Salt and pepper to taste
1 cup cooked brown/wild rice mix (I used straight wild rice, and closer to 1.5-2 cups cooked)
2 oz Emmental cheese (optional, I've never added cheese and really don't think this needs it)

Preheat oven to 350 degrees.
Wash and cut cauliflower and yams into 2-inch pieces. (Leave the peel on the yams…more flavor!) Place the vegetables on a foil lined baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes.
While the vegetables are roasting, you can start the soup. Place a large stockpot over medium heat and add the butter, olive oil, leeks and garlic. Stir for a minute and reduce heat to medium low. The leeks should slowly soften and slightly brown.
Stir every 10 minutes or so, until the roasted vegetables are out of the oven.
Cut the roasted vegetables in slightly smaller pieces and add to the leeks.
Add the broth, salt, pepper, curry and cumin powders and bring to a boil.
Turn off heat, add cooked rice, evaporated milk, and cheese (if using). Stir until the cheese is melted. Taste and adjust seasonings. Serve hot.

Perfect for fall/winter!