Roasted Cauliflower and Sweet Potato Soup

It’s a very grey day here. Which brings me to the question… Grey or gray? I’m never sure how to spell it. Apparently, both are correct but I lean toward the “e” spelling and from what I just read I’m in the minority of Americans but the majority of the English. That makes me feel good about myself. Yes, I looked it up. Yes, I have other things I should be spending my time on right now. Did I mention it’s very grey outside? Ugh. Let’s move on…

Doesn’t this soup look like fall? Tastes like it too. I always like to add a crunchy element like croutons or toasted pumpkin seeds to pureed soups to make them a little more interesting. Speaking of interesting, if I were any less interesting today I’d be comatose so I will spare you more chatter and present you with what I promise is a very delicious recipe. It would be a perfect starter for a fall dinner party.
Roasted Cauliflower and Sweet Potato Soup
(serves 6 -8)
2 med/large sweet potatoes (also called yams)
4 cups cauliflower, large florets
1 large, sweet onion (such as Walla Walla or Vidalia)
6 cloves garlic, peeled
1/4 cup olive oil
1/2 tsp kosher salt
freshly ground pepper
2 tsp fresh thyme, divided
4 cups chicken or vegetable stock, low sodium
1/2 tsp freshly ground nutmeg
1/2 tsp white pepper
Greek yogurt
Preheat oven to 375 degrees, convection setting if you have it, if not, the regular setting is fine. Line a half sheet pan with foil.
Peel sweet potatoes, slice in half lengthwise (or quarters if it’s thick), and dice into 1 1/2 – 2 inch chunks.
If using whole cauliflower, remove the large stem and break the cauliflower in to large florets. Or, you can do what I did and purchase a bag of florets. Either way, place them with the sweet potato chunks on the foil lined pan.
Peel the onion, slice in half, then in large chunks as shown.
Peel the garlic.
Add onions and garlic to pan. Drizzle olive oil over vegetables and toss until they are lightly coated. Sprinkle on salt, pepper and 1 tsp of the thyme.
Roast in 375 degree oven for about 30 minutes. Vegetables should be slightly charred and tender all the way through when tested with a fork. Allow to cool for 10 minutes.
Place chicken or vegetable broth in a good blender like a Vitamix or Ninja.
*You could also use a food processor but you should probably divide it in two batches (2 cups broth and half the veggies at a time) or you could put the broth in a large saucepan, add the roasted vegetables and use an immersion blender.
Add the roasted vegeatables
Starting on low and gradually turning to high, blend broth and veggies until smooth. Add more broth or even a bit of water if it’s too thick.
Grate in the nutmeg and add white pepper and remaining tsp of fresh thyme.
Blend until smooth. If you are using a Vitamix, you can blend it until it’s hot, otherwise, transfer to a saucepan or microwave safe bowl to heat on the stove or in the microwave. Taste it, add more salt and pepper if necessary. Serve hot with crunchy croutons and a dollop of Greek yogurt.
“You might think I lost all hope at that point. I did. And as a result I perked up and felt much better.”
Yan Martel, Life of Pi