1 head of cauliflower, chopped into florets
2 medium-sized sweet potatoes, peeled and cubed
5 garlic cloves, peeled
1 tsp. paprika (omit for AIP)
4 cups vegetable or chicken stock
1/2 cup coconut or almond milk
2 tbsp. olive oil
Sea salt and freshly ground black pepper
Preheat your oven to 400 F.
Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet.
Drizzle with olive oil, and season to taste with salt and pepper.
Roast in the oven for 35 to 40 minutes or until the vegetables are soft.
Transfer the vegetables from the baking sheet to a saucepan.
Pour the vegetable stock into the saucepan, and add the paprika.
Bring to a simmer and purée the soup using an immersion blender.
Pour in the coconut or almond milk, and give everything a good stir.
Continue simmering until warm, and season to taste before serving.