Cauliflower and Sweet Potato Soup

Sweet Potato Cauliflower Soup

yield: 6 to 8 servings

• 1 large head cauliflower (the one I used was at least 7″ in diameter
• olive oil for drizzling
• Few dashes garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 2 cloves garlic
• 7 cups filtered water

• Garam Masala spice mix:
  1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground black pepper

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ’em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into two parts. Include the broth in the first part. 

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Only use the vegetables from the second part to add to the pureed soup. Salt to taste and warm up over stovetop if needed.

Inspiration: http://www.allysonkramer.com/2011/10/sweet-potato-cauliflower-soup/