Roasted Cauliflower Soup with Curry and Ginger

Cauliflower takes on a new flavor dimension when roasted, but blend it
with curry, garlic and ginger, and you've got a soup with extreme
character! If you're craving something deliciously different, this soup
fits the bill.

Roasted Cauliflower Soup with Curry and Ginger
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 25 min.
Roast Time: 30 min.

1 head cauliflower, trimmed and separated into florets
2 tablespoons olive oil
1 bunch leeks, washed well and thinly sliced
2 cloves garlic, minced
8 cups Swanson® Natural Goodness^TM Chicken Broth
1/3 bunch fresh cilantro leaves
1 teaspoon curry powder
1 tablespoon minced fresh ginger root
1 teaspoon grated lemon zest *or* 1 stalk lemon grass, minced
1/2 teaspoon ground cumin

1. Heat the oven to 425°F. Place the cauliflower onto a baking sheet and
drizzle with *1 tablespoon* oil. Roast for 30 minutes.

2. 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. Stir the
broth, cilantro, curry powder, ginger root, lemon zest, 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.

3. 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. Pour the soup through a sieve into a
large bowl. Season to taste.

/Serving Suggestion:/ You can garnish with any of the following: diced
smoked duck breast, crumbled bacon, black trumpets, cilantro oil and/or
cauliflower florets.
Makes: 8 servings (about 1 3/4 cups each).

Kitchen Clip
                              Leeks grow in sandy soil and can be very dirty. The easiest way
to wash them is to cut off and discard the dark green tops and discard
(they're strong-tasting), then thinly slice the light green and white
sections. Plunge those into a bowl of water, swirling to loosen dirt.
Drain well before cooking.
Received on Wed Mar 9 22:04:07 2011