Vegan Sweet Potato-Cauliflower Soup With Red Curry

• 1 Small Head Cauliflower, Cut Into Florets
• Olive Oil
• Sea Salt
• 1 pound Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• 1 Large Onion, Diced
• 2 cloves Garlic, Minced
• 1 Tablespoon Thai Red Curry Paste
• 15 ounces, fluid Can Full Fat Coconut Milk
• 2 cups Water
• 1 Tablespoon Maple Syrup (optional)
• 2 Tablespoons Fresh Lime Juice
• 1 Avocado, Sliced For Garnish (optional)
• 2 Tablespoons Hemp Seeds, For Garnish (optional)

1. Preheat the oven to 425u0b0F. On a parchment-lined baking sheet, toss cauliflower with 1 tablespoon oil and 1/2 teaspoon salt. Arrange in an even layer. On a second sheet pan, toss sweet potato with 1 tablespoon oil and 1/2 teaspoon salt. Roast in the oven for 30 minutes, or until vegetables are tender and caramelized, switching the pans from top to bottom halfway through.
2. Meanwhile, heat 1 tablespoon oil in a large stockpot or Dutch oven. Saute onion over medium-high heat until soft, 5 minutes. Stir in the garlic and curry paste. Cook until very fragrant, 2 minutes. Pour in the coconut milk and the water and scrape up any brown bits that may have formed on the bottom of the pan. Bring to a boil.
3. Stir in roasted cauliflower, sweet potato, maple syrup (if using) and lime juice. Bring back to a simmer then remove from the heat. Puree using an immersion or standing blender until very smooth, adding more liquid as necessary to create the consistency you want. Taste for seasoning and add more curry or salt as necessary.
4. Ladle the soup into bowls and garnish with the avocado and hemp seeds, if using.

cauliflower, olive oil, salt, sweet potatoes, onion, garlic, curry, milk, water, maple syrup, lime juice, avocado, hemp seeds

Taken from tastykitchen.com/recipes/soups/vegan-sweet-potato-cauliflower-soup-with-red-curry/ (may not work)