Preheat your oven to 400F. Chop the cauliflower into bite sized pieces and rinse and the carrots. Add them to a large baking sheet and toss with the avocado oil, curry powder, salt, garlic powder, turmeric, black pepper, and optional red pepper chili flakes.
Roast the vegetables for 30-40 minutes until vegetables are soft inside and beginning to brown and crisp on the outside. Remove the vegetables from the oven and let cool to room temperature.
Once the vegetables have cooled add to a blender with the can of coconut milk and blend until you smooth and no large chunks of vegetables are left. (If using an immersion blender, blend together with broth and tomato paste directly in pot).
Next add the blended vegetables and coconut milk to a large soup pot along with the vegetable broth, tomato paste, and bay leaves Stir and bring to a boil Reduce the heat, cover the pot, and simmer the soup for 5-10 minutes until warmed throughout.
Remove the soup from the heat, remove the bay leaves, and serve in small soup bowls. Then, garnish with the toppings of your choice. Good options include fresh oregano, toasted pumpkin seeds, crispy baked chickpeas, croutons, or a side of garlic bread. Enjoy!