Warm and Soulful Sweet Potato Cauliflower Soup

The colder the weather the more I crave rich,  warm soups and stews.  This recipe has a unique mix of vegetables and spices and features lots of cancer preventing phytonutrients. It features sweet potatoes and cauliflower, an unusual combination but one I love.  The cauliflower makes the soup super creamy and smooth.  I think I will add it to other root vegetable soups.    I adapted this recipe from Dr. Mark Hyman’s new book, Food, What the Heck Should I Cook?  (Published December 2019 by Little, Brown Spark)   I love all his work surrounding food and health.  
Here is my take on Soul Food Sweet Potato Soup:  
Serves 4
2 tablespoons avocado oil 
1 large sweet onion, chopped (about 2 cups)
2 stalks celery, diced
2 cloves garlic, chopped
1 ½ teaspoons ground cumin
¼ teaspoons chili powder
1 medium sweet potato, peeled and chopped (about 2 cups)
1 small head cauliflower, chopped (about 2 cups) 
4 cups filtered water
¼ teaspoon paprika
½  lime or to taste
¼  cup tahini 
1 teaspoon sea salt
Dab of coconut sugar, maple syrup or honey
4 cups spinach, finely chopped plus more for garnish.
*the original recipe calls for fresh cilantro but many of my friends and family do not like the taste of cilantro so I left it out, but if you are a fan add it to the onions, celery and garlic.  
1.  Heat the oil in a large pot over medium heat and add in onions, garlic and celery. Cook until onions and celery are soft.   Cook for about another minute adding in the cumin, and chili powder.  Stir well.
2.  Add the sweet potatoes, cauliflower, water, and paprika and bring to a boil.  Reduce the heat to low and simmer for about 25 minutes or until the vegetables are soft.   
3. In a high powered blender, add the lime and blend until smooth.  Set aside.  Blend the vegetables and broth, adding in the tahini and sea salt.  Add in the lime to taste.  Add in sweetener to taste.  
4.  To serve, place finely chopped spinach in a bowl and pour hot soup on top.  Garnish with more spinach on top. 
*Note:  I used a whole lime on my first attempt and found it overpowered the taste of  the vegetables.  I reduced to ½ lime and added a little sweetness and perfection!