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Curried Cauliflower-Potato Soup

Rated as 5 out of 5 Stars

"Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit."
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1 h servings 329
Original recipe yields 4 servings


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  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, coriander, salt, and pepper; mix to coat.
  3. Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
  4. 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.
  5. 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.
  6. While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
  7. 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

Per Serving: 329 calories; 18.7 36.4 8.2 15 967 Full nutrition

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Read all reviews 3
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Delicious! I pretty much followed the recipe to the letter except I used only 1 large onion (2 seemed like a bit much) and I omitted the slivered almonds (didn't have any on hand). The spice ...

really good

11.8.19 What a smooth, creamy, savory, and somewhat rustic soup. I don’t think cauliflower on its own has a lot of taste, roasting certainly helps, but that’s OK. The curry flavor adds a lot ...