Heat the oven to 425 degrees F. Place the cauliflower onto 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. Stir the broth, cilantro, curry powder, ginger, lemon zest, cumin and cauliflower in the saucepot. 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.

Weight Watchers Points®*: 1

Dietary Exchanges: 1 Nonstarchy Vegetable, 1 Fat

USDA MyPyramid: 1/2 cup Vegetables

*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.

Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.

You can garnish with any of the following: diced smoked duck breast, crumbled bacon, black trumpets, cilantro oil and/or cauliflower.