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