Preheat your oven to 400 F.
Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet.
1 head of cauliflower, 2 medium-sized sweet potatoes, 5 garlic cloves
Drizzle with olive oil, and season to taste with salt and pepper.
2 tbsp. olive oil, Sea salt and freshly ground black pepper
Roast in the oven for 35 to 40 minutes or until the vegetables are soft.
Transfer the vegetables from the baking sheet to a saucepan.
Pour the vegetable stock into the saucepan, and add the paprika.
1 tsp. paprika, 4 cups vegetable or chicken stock
Bring to a simmer and purée the soup using an immersion blender.
Pour in the coconut or almond milk, and give everything a good stir.
½ cup coconut or almond milk
Continue simmering until warm, and season to taste before serving.