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

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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

329 calories; protein 8.2g; carbohydrates 36.4g; fat 18.7g; cholesterol 15.3mg; sodium 967.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2020
excellent recipe, I added some additional hot sauce and had it with self-made flatbread Read More
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2020
excellent recipe, I added some additional hot sauce and had it with self-made flatbread Read More
(1)
Rating: 5 stars
11/15/2019
really good Read More
Rating: 5 stars
01/04/2021
I also added some leek and the result was delicious. Read More
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Rating: 5 stars
11/08/2019
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 of interest and is the star and it indeed shines! The potato did a great job adding texture and thickening. Served today with a scoop of tuna salad on lettuce along with fresh sliced tomatoes hard boiled egg slices and crackers Since this is pureed I also can see this served cold as an appetizer in a small bowl. Thanks for sharing your recipe it gets a thumbs up in this house. Read More
Rating: 5 stars
01/06/2020
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 flavours were strong but not overpowering. The recipe is definitely a keeper! Thanks for sharing! Read More
Rating: 5 stars
03/22/2020
Mine came out very thick so I added another portion of vegetable stock to it. Otherwise, the flavors were excellent. Just a bit of salt and pepper here and there according to who was eating it. Read More
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Rating: 3 stars
12/08/2020
This was a nice recipe but it wasn't a particularly delicious recipe. I would suggest adding more spices when you make it because it just tasted sort of bland. It had a nice texture though Read More
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