CURRIED CAULIFLOWER-POTATO SOUP

Curried Cauliflower-Potato Soup image

Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.

Provided by Porchdog

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 large head cauliflower, coarsely chopped
2 medium white onions, halved and thinly sliced
3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons salted butter
4 cloves garlic, crushed
1 large potato, with skin, cut into 1-inch pieces
1 teaspoon ground turmeric
1 (32 fluid ounce) container vegetable stock
2 tablespoons sliced almonds

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g