Roasted Cauliflower soup (vegan)

• 1 head cauliflower, chopped into florets
• 1 head garlic
• 3 tablespoons extra virgin olive oil, divided
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 4 cups vegetable broth

1. Preheat oven to 180 degrees C.
2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
4. Bake the cauliflower and garlic for 30 minutes.
5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
7. Add vegetable broth, and bring to a boil.
8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
10. Remove from heat and puree until smooth with an immersion blender.​