- 1 head cauliflower, cut into florets
- 1 onion, cut into chunks
- 3 cloves garlic, halved
- 5 cups vegetable stock
- 1 (14 ounce) can coconut milk
- 1 tablespoon curry paste
- Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!