On this wonderful snowy day in Colorado, what better way to keep you warm than a delicious soup. Nothing warms your insides like a spicy curry. I fell in love with this soup when I realized how healthy and low fat you could actually make a coconut based curry. By using a light coconut milk and cauliflower for the base you add all the flavor minus the huge dose of fat and calories. I would say this is a huge score on the healthy scale. Eat to your hearts content and still wear your skinny jeans.
Also, I used Doterra lemongrass oil in this recipe, because it makes the flavor outstanding. Besides, whenever I have bought lemongrass in the store, it always looks like its been sitting there for a month. Anyone else feel this way? By having the lemongrass oil on hand, I have immediate access to the most amazing flavors. It lasts forever, maintains it potency and is cost effective. However, if you have not yet gotten on the brilliant essential oil bandwagon you could always substitute 1 tablespoon fresh chopped lemongrass. So go ahead and enjoy, even get a second bowl without feeling guilty.
- 2 tablespoons olive oil
- 1 cup chopped leeks, white and light green parts only, washed well.
- ⅓ cup finely chopped cilantro stems (You can use leaves too if you like)
- 1½ pounds cauliflower, chopped into little florets (about 1 large head cauliflower)
- 1 tablespoon raw white rice
- 1 1/2 teaspoons salt
- 2 tablespoons Thai green curry paste
- 3 drops DoTerra lemongrass essential oil
- 1 inch piece of ginger, peeled and grated
- 1 can light coconut milk
- 3 cups vegetable broth
- juice of 1 large lime
- Cilantro leaves and red pepper flakes to garnish
1. In a large soup pot heat olive oil over medium heat. Add leeks, cilantro stems, cauliflower, rice and salt; stir to coat. Saute for about 5 minutes, stirring occasionally.
2. Place green curry paste, lemongrass essential oil and ginger in a medium sized mixing bowl. Next add the coconut milk and vegetable broth, then using a whisk stir until combined. Pour this mixture over the sauteed vegetables, increase heat to high and bring to a boil. Lower the heat to simmer, cover with lid and cook until the cauliflower is tender. About 20-25 minutes.
3. Allow the soup to cool slightly then scoop a few cups of the soup into a blender and process until smooth then return to the pot. Place pot back on stove and reheat slightly. Add the lime juice and season to taste with salt.
4. Serve in bowls and top with cilantro and red pepper flakes.
If you would like more information on essential oils for cooking or for health please feel free to email me or visit my site. http://www.mydoterra.com/insightfulgirl/
Adapted from: BeardandBonnet