Place cauliflower pieces, carrot slices, potato pieces into a large bowl. Drizzle olive oil over veggies. Sprinkle minced garlic, paprika, turmeric, salt and pepper over veggies. Gently toss veggies and oil & spice mix all together and spread veggies in an even layer over a rimmed baking sheet. Bake at 425 degrees for 20 minutes.
Allow roasted veggies to cool at room temperature slightly and then add to a large stockpot. Pour coconut milk and vegetable stock (or broth) over veggies. Puree with an immersion blender until smooth - or puree in a regular blender.
Garnish with fresh parsley, serve and enjoy immediately!