Sweet Potato Soup with Roasted Cauliflower Crumbles

• red onion, cut into large chunks or slices↗1
• sweet potatoes, cut into chunks (about 6 cups)↗3
• avocado oil or olive oil↗2 tablespoon
• coarse kosher salt↗1 teaspoon
• vegetable broth↗6 cup

  see notes

• inch knob of fresh ginger0.5
• macadamia nuts or cashews↗0.5 cup
• cauliflower florets↗4 cup
• a small bundle of chives, chopped
• lemon wedges
• a drizzle of infused oil

  I like a spicy chili oil

Step-by-step instructions

1. 1

   Preheat Oven: Preheat the oven to 425 degrees.

2. 2

   Roast Soup Vegetables: Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.

3. 3

   Roast Cauliflower: At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).

4. 4

   Crumble Cauliflower: Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.

5. 5

   Blend Soup: Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.

6. 6

   Serve: Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful! I love this soup!