Curried Cauliflower-Potato Soup

Description

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

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

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin
3. coriander
4. salt
5. and pepper; mix to coat.
6. Place in the preheated oven and roast until cauliflower is browned and cooked
7. but not too soft
8. about 25 minutes.
9. While cauliflower is roasting
10. melt butter in a large saucepan over low heat. Add garlic and cook until fragrant
11. 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
12. about 10 minutes.
13. 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
14. about 5 minutes.
15. While soup is simmering
16. place almonds in a dry skillet over low heat. Cook
17. stirring frequently
18. until golden
19. 3 to 5 minutes.
20. Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls
21. add reserved cauliflower
22. and top with toasted almonds.

Prep Time: 25 mins

Cook Time: 35 mins

Total Time: 1 hr

Servings: 4