Instructions

1. Prepare all ingredients by peeling and chopping sweet potatoes into 1-inch cubes, breaking down cauliflower into florets, finely chopping onion, and mincing garlic cloves.
2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
3. Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
4. Introduce cubed sweet potatoes and cauliflower florets to the pot, stirring to combine with onions and garlic.
5. Sprinkle ground cumin over the vegetables, stirring to distribute the spice evenly. Season with salt and pepper according to taste preferences.
6. Pour vegetable broth into the pot, ensuring all vegetables are mostly submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender and easily pierced with a fork.
7. Remove pot from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer soup to a standard blender in batches to achieve desired consistency.
8. Taste and adjust seasoning with additional salt and pepper if needed. If soup is too thick, thin with a little additional vegetable broth.
9. Ladle hot soup into serving bowls. Optional: Garnish with fresh herbs, a drizzle of olive oil, or cracked black pepper before serving.