Roasted Cauliflower And Curry Soup Recipe

Ingredients

1 head cauliflower , trimmed and separated into flowerets

2 tbsp. olive oil

1 bunch leek , washed well, white and green part only, thinly sliced

2 cloves garlic , minced

8 cups Swanson® Natural Goodness™ Chicken Broth

1/3 bunch fresh cilantro leaves

1 tsp. curry powder

1 tbsp. minced fresh ginger root

1 tsp. grated lemon rind 1 stalk lemongrass, minced

1/2 tsp. ground cumin

Preparation

Heat the oven to 425°F. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast for 30 minutes.

Heat the remaining oil in a 12-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender. Add the broth, cilantro, curry, ginger, lemon rind, cumin and cauliflower. 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 an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining cauliflower mixture. Pour the soup through a sieve. Season to taste.