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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
This delicious soup is so easy to make. Don’t be scared off by the fennel – the flavour mellows as it cooks.
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and sliced
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced
1/4 cup Gefen Olive Oil
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon Tuscanini Sea Salt
fresh ground Gefen Pepper
Preheat oven to 400 degrees Fahrenheit.
Spread vegetables evenly on two baking sheets.
Mix together oil and spices. Spread mixture evenly over prepared vegetables.
Roast for about one hour until nicely caramelized.
Transfer to a pot and add about four cups water. Purée with immersion blender. Add additional water as needed (I used an additional two cups).
Garnish with pumpkin seeds, sesame seeds or roasted chickpeas.
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