Roasted Cauliflower and Paprika Soup

If I had to pick a favorite soup, one that makes me happy about the relentless rain and the bone-soaking chill of nights in Oregon, this soup would be it. I love roasted brassicas (the botanical family that includes broccoli, cauliflower, and cabbage) of any kind—dry heat has a way of making them nutty and addictively savory. I add paprika and dill, the flavors of my Polish grandmother’s cooking, and finish the soup with a big dollop of sour cream.