| 1 large head cauliflower | 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces |
| Olive oil for drizzling | |
| 1 sweet onion, diced | 2 cloves garlic |
| 7 cups filtered water | ¾ tsp salt |
Preheat oven to 400 degrees. Cut up cauliflower into bite sized pieces. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and let cool. In large stockpot, bring other ingredients to a boil. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender unto very smooth. Combine with second part soup and stir.