Creamy Roasted Sweet Potato Soup

1. Preheat oven to 400°F (200°C).

2. Arrange cauliflower, sweet potato, bell peppers, garlic, and shallots on a sheet pan and drizzle with olive oil.

3. Season cauliflower with curry powder, paprika, and cumin; season all vegetables with salt and pepper.

4. Roast for 35–40 minutes, until vegetables are caramelized and sweet potato is tender.

5. Transfer roasted cauliflower, sweet potato, and shallots to a blender (reserve some cauliflower for topping).

6. Remove stems from bell peppers, add to blender, and squeeze roasted garlic from skins.

7. Add coconut milk and vegetable broth; blend until smooth, adding more broth as needed.

8. Reheat if desired and serve with parsley and reserved roasted cauliflower.