Roasted Cauliflower Soup with Curry and Ginger

_ Ingredients

2tablespoons olive oil

1head cauliflower , trimmed and cut into florets

1teaspoon grated lemon zest

2cloves garlic, minced

2large or 3 medium leek, trimmed and thinly sliced

1/2teaspoon ground cumin

1/4cup chopped fresh cilantro

1tablespoon minced fresh ginger root

1teaspoon curry powder

8cups Swanson® Natural Goodness® Chicken Broth


_ How to Make It

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.