Roasted Cauliflower Soup with curry and ginger

Ok, this did take a LITTLE more prep work than what I thought it would but it was worth it. The boys and I really liked the different flavors of this soup (garlic, ginger, lemon) and think its a definite repeat! Mine did turn out a little more runny that the above photo and I used a veggie broth rather than chicken broth so I'm not sure if you may want to use a little less broth? It was also my first time using leeks so I found a video on youtube to help me through the prepping process on that particular veggie. Here's the recipe:

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

• Heat the oven to 425°F. Place the cauliflower onto a baking sheet and 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. 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.
• 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.