Preheat the oven to 425. Chop up your cauliflower into florets, then place them on a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with some salt and pepper. Roast the cauliflower for 25-30 minutes until it’s nicely browned.
Meanwhile, heat the remaining olive oil up in a large stock pot. Add the diced onion, diced carrots, and minced garlic. Sauté them for 3-4 minutes until they begin to soften. Add in the curry powder, ground ginger, and Thai red curry paste and stir until fragrant. Pour in the broth and stir. Let it simmer while the cauliflower finishes cooking.
Add the roasted cauliflower and can of coconut milk to the pot, leaving a few florets behind for garnish, if desired. Add the salt and lime juice to the pot. Use your immersion blender to blend up the soup until your desired consistency is reached. Garnish with a drizzle of coconut milk, cilantro, a slice of lime, and cauliflower florets. Enjoy!