Step 1

Preheat oven to 400F.

Step 2

Place potatoes and cauliflower on a rimmed baking sheet. Drizzle the olive oil and sprinkle with salt and pepper. Mix the vegetables to coat the veggies evenly. Bake for 30 minutes, turning the sheet around halfway through.

Step 3

Meanwhile in a large pot over medium heat, add oil and onions. Stir frequently and cook until onion is soft and translucent. Decrease the heat if you need to in order to prevent the onion from burning.

Step 4

When the onion is soft, add garlic and ginger, stir constantly for one minute.

Step 5

Add the next five spices, continue stirring and cooking for one minute. Be careful not to burn the spices.

Step 6

Add the chipotle, tomatoes, roasted vegetables and broth. Simmer covered over low-medium heat until the potatoes are soft.

Step 7

Mash the soup with a bean masher until the soup is a desired consisitency.

Step 8

Continue simmering for another 10 minutes.