Cauliflower has hardly needed more attention – from pizza crust to rice to buffalo wings, it is standing in the sun as the veggie of the moment. But who cares if it is on trend – cauliflower is delicious, steamed, sautéed, cooked and then frozen and added to smoothies, roasted, you name it. It is high in fiber,vitamin C and K, folate, B vitamins and more.

Put it with sweet potatoes and coconut milk, and you have a soup that is good enough to serve as an appetizer for a holiday party. But it is a great soup tp start off 2020. Roasting the veggies at a high heat is a great way to deepen the flavours

Ingredients 

• 1 sweet onion diced 
• 2 garlic cloves, minced
• 1 tsp ginger, minced 
• 3 tsp curry powder, divided 
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 tsp Himalayan sea salt.
• 2 average sweet potatoes, peeled and chopped
• 1 average cauliflower, chopped into florets; divided
• 4 cups low sodium vegetable broth, divided
• 13.5 ounces canned light coconut milk*
• 1 teaspoon olive oil 
• Salt & pepper, to taste
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Instruction.

Preheat oven to 400 degrees F. Toss cauliflower and sweet potato in bowl with olive oil, 1 tsp curry powder, tumeric and sea salt snd spread onto a baking sheet. Bake for 20 minutes, shaking and turning them often. 

While they are roasting, heat onions with spices, 5-7 minutes or until soft. Add the roasted sweet potato and cauliflower, bring to a boil and simmer for 20 minutes. Transfer to blender and puree. Return to pot, add coconut milk, and then serve.