Caramelized sweet potato and fennel soup

Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. .
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and slices 
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced 
1/4 cup olive oil
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cinnamon 
1/2 tsp sea salt 
Fresh ground pepper

Preheat oven to 400°F. 
Spread vegetables evenly on 2 baking sheets. 
Mix together oil and spices. Spread mixture evenly over prepared vegetables. 
Roast for about 1 hour until nicely caramelized. 
Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas

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