I chose to top this soup with lots of mung bean sprouts for a little extra protein punch. I also used fresh coconut meat and fresh coconut water from a young Thai coconut blended together in place of canned coconut milk. Serve this soup with fragrant brown basmati rice with melted ghee.
(adapted from Vegetable Literacy by Deborah Madison)
2 tbs butter or ghee (or coconut oil for vegan version)
1 cup or more chopped leeks, white part only, washed thoroughly
1/3 cup finely chopped cilantro stems or leaves
1 1/2 pounds cauliflower, broken into small florets
1/2 tsp ground turmeric
2 tablespoons curry powder
1 (15-ounce) can coconut milk, plus 2 or more cups of water
juice of one large lime
1-2 tablespoons coconut butter
chopped cilantro to finish
1. Melt butter, ghee, or coconut oil in a soup pot over medium low heat. Add leeks, cilantro stems, and cauliflower and stir to coat with butter.
2. Cook for about 5 minutes, then add turmeric, curry powder, and 1 1/2 teaspoons salt. Pour in coconut milk and 2 cups of water and raise the heat to high, and bring to a boil. Lower heat to a simmer, cover partially, and cook until cauliflower is tender, about 20 minutes.
3. With an immersion blender, lightly blend the soup so it's still a little chunky. (Alternatively, you can put a few cups of the soup through a blender or food processor) Add more water if the soup is too thick. Stir in lime juice and taste for salt.
4. Just before serving, stir in coconut butter, ladle into bowls and top with fresh cilantro. I happened to top mine with mung bean sprouts, as well.
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