Sweet Potato Cauliflower Soup

Ingredients

• 3 large sweet potatoes
• 1 head cauliflower
• 1/4 medium onion
• 3 clove garlic
• 8 cups water
• 1 teaspoon tumeric
• 1 teaspoon curry powder

Directions

Preheat the oven to 400 degrees.  Chop up the cauliflower into small pieces and spread out on a baking sheet.  Sprinkle with curry powder and tumeric.  Bake for 20 minutes, until soft, but not mushy.

Peel and cut up into 1-inch pieces, the sweet potatoes.  Add to the 8 cups of water along with the onions and garlic.  Bring to boil and cook until soft.  When done, add the cauliflower.  Separate into two parts and cool a bit.

In your food processor, process one part until smooth and add back to the remaining.  Now, since I’m feeding a toddler who is a lazy chewer, I processed 3/4 of the soup instead of just half.