(PS--if you want to freeze this, make the soup base and exclude the roasted veggies. Then when it's time to thaw it, roast some fresh veggies to stir in before serving.)
Sweet Potato and Cauliflower Soup
1 head cauliflower, cut into bite-size pieces
smoked paprika for sprinkling
Olive oil for drizzling, plus 1 teaspoon for cooking
½ yellow onion, chopped
3 medium sweet potatoes, peeled and diced
1 teaspoon ground cumin
1 tablespoon white miso
1 teaspoon ground ginger
1 teaspoon Sriracha
Salt and pepper to taste
5 cups water
1 diced fresh tomato for garnish, optional
Spread cauliflower out on a baking sheet, sprinkle with smoked paprika and salt, and drizzle with olive oil. Roast in the oven at 425°F about 20 minutes, or until it begins to brown (stir once during baking time).
Meanwhile, heat 1 teaspoon olive oil in a Dutch oven or large stock pot over medium heat. Sauté the onion until soft, about 5 minutes. Add the sweet potatoes and cumin and cook until fragrant, another 5 minutes or so.
Add the ginger, miso, water, and about 2 teaspoons salt and cover; bring to a boil, stirring enough to incorporate the miso into the broth. Lower heat to medium-low and continue to cook, covered, until the potatoes are soft.
Place about 2/3 of the soup in a blender with the Sriracha and puree. Pour blended soup back into the pot and stir to incorporate with the remaining potato and broth. Add water if it’s too thick. Taste and season with more Sriracha, salt, and black pepper as you see fit. Stir in the roasted cauliflower and top with diced fresh tomato if desired.