1 head cauliflower, outer stems removed, chopped into small florets

4 med sweet potatoes, peeled and diced

3 tbs olive oil, divided

1 tsp smoked paprika

1/2 tsp salt

2 tsp garlic powder

1 med white onion, peeled and diced

4 c vegetable broth

1/4 c sun-dried tomatoes, chopped

Preheat oven to 400 degrees. Place cauliflower and sweet potatoes on cookie sheets and, using hands, coat with 2 tbs olive oil. Sprinkle with smoked paprika, salt, and garlic powder. Bake until softened and brown, approximately 10-15 minutes.

Meanwhile, in a large stockpot, saute onion over med-high heat in remaining 1 tbs olive oil until translucent , about 8 minutes.

Add vegetable broth and roasted vegetables to pot. Bring to a boil, then reduce the heat to low, cover, and simmer 15 minutes.

Once cooled, puree soup in food processor. Top with sun-dried tomatoes and serve.

8 servings