Curried Cauliflower-Potato Soup
1 large head cauliflower
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
1 large potato
cut into 1-inch pieces
1 teaspoon ground turmeric
1 (32 fluid ounce) container vegetable stock
2 tablespoons sliced almonds
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.
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