1 pound sweet potatoes, peeled and cut into ½ inch pieces
1 pound carrots
1 pound parsnips
1 head cauliflower, cut into small florets
4 cups vegetable broth
Sea salt and freshly ground pepper, to taste
Heat a large pot with olive oil. Add the onions, garlic and ginger and sauté for 5 minutes. Add all the vegetables and the broth. Season to taste with salt and pepper. Bring to a boil then reduce to a simmer for another 10 minutes or until everything is fork tender.
Remove from heat and transfer the soup to a food processor; puree until smooth.
Season to taste with sea salt and pepper and serve immediately. Season to taste with salt and pepper, as needed.