Curried Apple-Cauliflower Soup With Roasted Romanesco

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2 tablespoons extra virgin olive oil+ extra for drizzling

1 medium-sized yellow onion, diced (about 1 cup)

1 leek, light green and white parts only, sliced thin (about 1/2 cup)

2 garlic cloves, peeled and minced

1 teaspoon curry powder

2 large apples (Jonagold, Golden Delicious or Granny Smith), peeled, cored, diced

1 medium head cauliflower, cut into small florets (about 4 loosely packed cups)

Kosher salt and freshly ground black pepper, to taste

4 cups low-sodium chicken broth

1/2 cup heavy cream

1 head Romanesco broccoli, separated into florets (about 1 loosely packed cup)

Greek-style yogurt (optional)

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