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How to Make Curried Cauliflower-Potato Soup - A Step-by-Step Guide

If you're in the mood for a warm and comforting soup that's bursting with flavor, look no further than this Curried Cauliflower-Potato Soup recipe. This delicious and hearty soup is a perfect meal for those cold nights when you want something that will warm you up from the inside out.

What makes this soup so special is the blend of spices that give it a rich and aromatic flavor. The curry powder adds a bold and earthy undertone, while the garlic and ginger add a subtle kick of heat. T...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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

    329 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 15mg
    • Sodium: 967mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 9g
    • Total Sugars: 8g
    • Protein: 8g
    • Vitamin C: 121mg
    • Calcium: 107mg
    • Iron: 3mg
    • Potassium: 1199mg

    Categories

    Vegan recipes
    Soup recipes
    Indian recipes
    Spicy recipes
    Comfort food recipes