Sweet potato and roasted cauliflower soup

4 cups of chicken or vegetable broth

4 cups of water

3 medium sweet potatoes

1 medium head of caulifower

4 large carrots

1 medium onion

olive oil

spices





Preheat oven to 400°F. Cut cauliflower into bite sized pieces and place on cookie sheet. Drizzle with olive oil and seasoning of your choice. I used a homemade version of Garam Masala. Roast cauliflower in over for 30 minutes. Continue to check it to avoid burning as oven temps may vary.





Bring broth and water to a boil. Cut sweet potatoes and carrots into 1" cubes and place in boiling liquid. In the meantime, mince onion and add to boiling pot. At this time, add your favorite seasonings. Once the cauliflower is finished, remove from oven and add to your soup.





Next, I removed the desired amount of solid ingredients (read carrots that I cut in to darling heart shapes during prep) and set aside. Using an immersion blender, puree the remaining ingredients until smooth. Add solids back to soup and enjoy! -Ruth-



