What not to do: roasted vegetables

I wanted to make something like this soup because I had a whole cauliflower and 3 peeled sweet potatoes sitting in my fridge that needed to be used up, pronto. The soup sounded good.

I roasted the vegetables as directed, not thinking too much. They smelled great. Then I tasted them. Holy crap. Ridiculously salty (and I do enjoy salt.) Unbearably salty. So salty, in fact, that I didn't think it would be a good idea to try to make soup because even if hte other soup ingredients cut the salt a bit, I'd either have to use broth (which would be salty, and thus add more salt) or use water, which might not lend enough flavor.

So instead I microwaved a potato and mashed it up with some of the sweet potato-cauliflower mixture and some sour cream. It's still really salty.

Lesson learned. 2 TBS salt to one cauliflower + 3 large sweet potatoes is too much. I could have guessed that. Bigger lesson, I guess, is to pay attention and trust your gut.