A tasty vegan curry treat! I prefer roasting all of my ingredients for this soup in order to highlight the wonderful flavors. The amount of red curry paste can be adjusted. Every brand is a little different and the one I use from our local Co-op is rich and spicy. One tablespoon is plenty but feel free to add more if you want your soup extra spicy! Garnish with cilantro, thai chili, green onions, lime or basil!
Break your cauliflower into florets and clean well. Peel your carrots and parsnip and remove the ends. Cut the carrots and parsnip into large chunks.
On a large baking tray, place your garlic and onions (skin on) with the cauliflower, carrots and parsnip. Toss with coconut oil.
Place into oven and roast for 10 minutes. Remove your garlic and onions and set aside (these will be done first). Remove charred skin from both and discard.
Place the carrots, cauliflower and parsnip back into the oven to allow to cook further. Check every 10 minutes and turn with thongs until all sides are golden brown and have a slight char. This should take around 25-30 minutes. Remove from oven.
Bring vegetable broth to a boil in a large pot. Stir in red curry paste and add your roasted vegetables. Cover and boil soup until vegetables are soft for about 10-15 minutes. Remove from heat.
If you prefer your soup to be a little chunkier, use an immersion blender or potato masher while keeping your ingredients in the pot. For a creamier soup, place all ingredients into a blender. Puree until smooth.
Return soup to pot, add coconut milk. Stir until well heated. Add salt and pepper to taste. Add a dash of lime juice before serving.