Cauliflower and Sweet Potato Soup

2 cups chopped onions

2 medium sweet potatoes, peeled and diced

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground fennel

1⁄4 teaspoon cayenne pepper, or to taste

1 medium head cauliflower, chopped

6 cups no-salt-added or low-sodium vegetable broth

2 tablespoons fresh lemon juice

1 large tomato, chopped

1. In a large soup pot, water sauté onions until tender. Add sweet potatoes, cumin, coriander, fennel and cayenne pepper and cook for 1 minute.

2. Add the cauliflower and vegetable broth, bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender.

3. Working in batches, add soup to a high-powered blender and puree until smooth. Return to pot, add lemon juice and reheat. Add additional vegetable broth or water if needed to adjust consistency. Garnish with chopped tomato.

Serves: 4