Roasted Cauliflower Soup with Curry and Ginger

This scrumptious puréed soup gets a flavor boost from sautéed leeks, garlic, cilantro and lemon rind. And, roasting the cauliflower gives it a nutty, buttery flavor that makes this soup anything but ordinary.


1 head cauliflower (about 3 pounds), trimmed and cut into florets (about 10 cups)
2 tablespoons olive oil
2 large or 3 medium leek, trimmed and thinly sliced
2 cloves garlic, minced
8 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon curry powder
1 tablespoon minced fresh ginger root
0.5 teaspoon ground cumin
0.25 cup chopped fresh cilantro
1 teaspoon grated lemon zest


Heat the oven to 425°F. Place the cauliflower onto a rimmed baking sheet and drizzle with 1 tablespoon oil. Roast for 30 minutes.
Heat the remaining oil in a 6-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender, stirring occasionally. Stir the broth, curry powder, ginger root, cumin and cauliflower in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender.
Pour one third of the cauliflower mixture into a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining cauliflower mixture.  Stir in the cilantro and lemon zest.  Season to taste.
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