Preheat your oven to 350 F.
Spread out the Sweet Potato, Butternut Squash, and Carrots with two tablespoons of olive oil in large baking pan and add salt and pepper.
Bake for 15 minutes and remove from the oven.
Put the bacon slices on top and bake for another 15-20 minutes, or until the bacon is crispy.
While waiting for the previous step to finish, saute the onions and the garlic cloves with a little bit of olive oil in a frying pan for about 5 minutes.
Add the roasted red pepper, which was previously roasted, peeled, and chopped as well as the cauliflower and mix well.
Add the curry powder and let cook for 5 additional minutes.
Take the baking pan out of the oven, remove the bacon and chop it up. Set aside.
Combine the rest of the ingredients in a blender and blend until smooth.
Put in a saucepan and cook over medium heat for 5 minutes.
Serve with freshly baked bread with the bacon on top.