2 T butter or ghee
1 c or more chopped leeks, white part only, washed thoroughly
1/3 c finely chopped cilantro leaves or stems
1.5 lb cauliflower, broken into small florets
1 T raw white basmati rice
1/2 t ground turmeric
2 T curry powder
1 15-oz can coconut milk, plus water or stock to total 4 c
1-2 T coconut butter
juice of 1 lime
Chopped cilantro or snipped chives to finish
Melt the butter in a soup pot over medium-low heat. Add the leeks, cilantro stems, cauliflower, and rice and stir to coat with the butter. Cook for about 5 mins, then add the turmeric, curry poder, and 1.5t salt. Pour in the diluted coconut milk, raise the heat to high, and bring to a boil. Lower the heat to a simmer, cover partially, and cook until the cauliflower is tender, 20-25 mins.
Let the soup cool slightly, then scoop out a few cups, puree in a food processor or blender until smooth, and return to the pot. If you prefer a creamy soup, puree the entire lot. Reheat gently, stir in the lime juice, and taste for salt.
Just before serving, stir in the coconut butter. Ladle into bowls and finish with something fresh and green - chopped cilantro or snipped chives.
With yogurt - stir a spoonful of creamy yogurt into each bowl before serving.
With greens - Serve garnished with a cluster of cooked spinach.
Chilled - serve cold, seasoned with lime juice and presented with sliced avocado and cilantro sprigs.
(From Deborah Madison's book Vegetable Literacy)