Step 1

Preheat oven to 400°F.

Step 2

Place cauliflower, potatoes, red onion and garlic cloves on an extra-large, parchment-lined rimmed baking sheet.

Step 3

Drizzle vegetables with olive oil, and sprinkle with cumin, cardamom, salt and pepper. Toss to coat.

Step 4

Roast for 25-30 minutes, stirring halfway through.

Step 5

Vegetables should be easily pierced with a fork when done.

Step 6

Peel the garlic cloves when cool enough to handle.

Step 7

Working in batches, place half of the vegetables in a blender or large food processor. Add ½ each of the almond milk, vegetable broth and beets.

Step 8

Blend until smooth. Pour the pureed soup into a large saucepan to keep warm on medium heat.

Step 9

Repeat blending the remaining vegetables with the remaining almond milk, vegetable broth, beets, thyme and red pepper flakes, if desired. Pour into saucepan with blended soup.

Step 10

Simmer 5-10 minutes until heated through. Season to taste with salt and pepper.

Step 11

Serve hot with suggested garnishes, as desired. Enjoy!