Roasted Cauliflower Soup with Curry and Ginger

Campbell's Roasted Cauliflower Soup with Curry and Ginger Recipe

This scrumptious puréed soup gets a flavor boost from sautéed leeks, garlic, cilantro and lemon rind.  It's perfect for those times when you want something different and delicious.

At a glance


20 min.


1 hr. 15 min.



Servings: about 1 3/4 cups each

Cook: 25 min.

Roast: 30 min.

Made With

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

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® Chicken Broth
2/3 cup (about 1 ounce) chopped 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

How to Make It

  • 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.

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  • Serving Suggestion: You can garnish with any of the following: diced smoked duck breast, crumbled bacon, black trumpet mushrooms, cilantro oil and/or cauliflower florets.
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