Curried Cauliflower-Potato Soup

Name: Curried Cauliflower-Potato Soup
Total time: 60
Yield: 4
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

Recipe by Porchdog from allrecipes.com

Lunch 60 Mins.

Ingredients

4 servings

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1 large head cauliflower, coarsely chopped
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2 medium white onions, halved and thinly sliced
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3 tablespoons olive oil
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1 ½ teaspoons ground cumin
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1 ½ teaspoons ground coriander
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1 teaspoon salt
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½ teaspoon ground black pepper

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2 tablespoons salted butter
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4 cloves garlic, crushed
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1 large potato, with skin, cut into 1-inch pieces
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1 teaspoon ground turmeric
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1 (32 fluid ounce) container vegetable stock
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2 tablespoons sliced almonds

Instructions

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.