Preheat the oven to 400 degrees F.
Mix the spices together in a small bowl.
Put the pieces of cauliflower, peppers, and sweet potato onto a large baking sheet or two. I like to use parchment paper for easier cleanup. Sprinkle with the spices. Roast for 30 minutes until the vegetables are soft.
In a blender, put two cups of the broth and the roasted vegetables. You can also use an immersion blender: put the vegetables and broth in a saucepan.
Transfer the soup to a saucepan and simmer for 10 minutes. Add salt if you think it needs it, and more broth if you like it thinner.
Spread the almonds on a baking sheet and toast them for a couple of minutes. Be careful - they burn easily!
Serve the soup, garnished with the toasted almonds and chopped cilantro or chives. Also very nice garnished with a dollop of plant yogurt.