Ingredients

• 5 cups vegetable broth
• 1/4 cup butter
• 1 head cauliflower, coarsely chopped
• sea salt and ground pepper
• 1 sweet potato, cubed
• 1 tbsp sliced almonds
• 2 teaspoons mild curry powder

Instructions

1. Melt butter in a large pot. Add cauliflower, salt and pepper. Cook uncovered, stirring occasionally, until cauliflower begins to soften
2. Add curry powder and cook for 1-2 minutes, then add broth, sweet potato , salt, pepper and bring to a simmer, stirring occasionally. Simmer, covered until cauliflower and sweet potato are very tender, 15 to 20 minutes.
3. Toast almonds on a baking sheet until a shade darker.
4. Working in batches, puree the soup until smooth
5. Heat the soup to serving temperature. Add more salt and pepper if necessary. Serve roasted almonds as garnish on soup.