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