Roasted Cauliflower and Sweet Potato Soup - Forks Over Knives

Ingredients

• 1 15-oz. can no-salt-added chickpeas
• 6 cups 1-inch cauliflower florets
• 2 lb. sweet potatoes, peeled and cut into ¾-inch cubes
• 1 cup coarsely chopped onion
• 1 tablespoon curry powder
• 6 cups low-sodium vegetable broth
• ¼ to ½ teaspoon red pepper flakes
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ⅔ cup dry quinoa
• ½ cup sliced scallions
• ¼ cup chopped fresh cilantro
• Lime wedges