3 tablespoons olive oil
1 small onion
Salt and freshly ground black pepper
2 garlic cloves, chopped
½ teaspoon cinnamon(optional)
1 teaspoon grated fresh ginger
1 cup fresh cauliflower
1 bay leaf
2 ½ pounds sweet potatoes (2 large potatoes), peeled and chopped
3 cups chicken or vegetable broth or vegetable broth for vegetarian option
3 cups water
Heat up olive oil in a large pot over medium heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
Stir in the garlic, cinnamon, and bay leaf. Cook, stirring, until fragrant, about 30 seconds. Slide in the sweet potatoes, and season with more salt and pepper. Stir the potatoes to coat in the spices. Add ginger and cauliflower. Pour in the broth and water. Bring to a boil, then reduce the heat to a simmer and cook until the sweet potatoes are tender, about 10 minutes.
Remove the bay leaf and puree the soup in a blender (or you can use a stick blender). Add more water or broth to reach the consistency you want (I like it thick, but still soup-like). Taste and season with additional salt, pepper and/or spices as needed.
Heavy cream or coconut cream, for swirling (optional)
Chopped toasted pecans or pumpkin seeds (optional)