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.
Ingredients
1 head cauliflower (about 3 pounds), trimmed and cut into florets (about 10 cups)2 tablespoons olive oil2 large or 3 medium leek, trimmed and thinly sliced2 cloves garlic, minced8 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon curry powder1 tablespoon minced fresh ginger root0.5 teaspoon ground cumin0.25 cup chopped fresh cilantro1 teaspoon grated lemon zest
Instructions
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.
Roasted Cauliflower Soup with Curry and Ginger
Print
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.
Ingredients
1 head cauliflower (about 3 pounds), trimmed and cut into florets (about 10 cups)2 tablespoons olive oil2 large or 3 medium leek, trimmed and thinly sliced2 cloves garlic, minced8 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon curry powder1 tablespoon minced fresh ginger root0.5 teaspoon ground cumin0.25 cup chopped fresh cilantro1 teaspoon grated lemon zest
Instructions
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.
Recommended
Good Ol' Fashioned Pancakes
Looking for a simple pancake recipe with no extra frills? Then try these golden, fluffy and delicious pancakes, just like how Grandma used to make them!
Baby-Back Ribs
Baby-Back Ribs, enough said.
Baked Parmesan Tomatoes
Transform your tomatoes into the perfect side dish with a sprinkle of Parmesan and a drizzle of olive oil!
The Best Chocolate Chip Cookies You've Never Eaten
Are you ready to create the World's best chocolate chip cookes? Dive into this award winning recipe for soft, chewy and gooey cookies that will leave your mouth watering.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!