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Roasted Cauliflower and Sweet Potato Soup
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
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