Chilled Roasted Cantaloupe Soup with Ginger Yogurt and Pomegranate Swirl

Ingredients

• Cantaloupe soup
• 1 large cantaloupe--peeled, seeded and sliced crosswise into 6 pieces
• One 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and roughly chopped
• 3 tablespoons unsalted butter, at room temperature
• ½ cup heavy cream, at room temperature
• ⅔ cup ginger ale, at room temperature
• Juice of 1 lime
• 2 tablespoons granulated sugar
• ½ teaspoon ras el hanout (optional)
• ¼ teaspoon kosher salt
• ¼ cup fresh cilantro leaves
• Pomegranate molasses, for drizzling
• Ginger yogurt
• ½ cup (2 ounces) candied ginger
• ½ cup water
• ¼ cup granulated sugar
• ½ cup plain yogurt

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