Preheat oven to 425 degrees. Line a baking sheet with parchment paper and lay cauliflower florets , chopped carrots and chopped sweet potato neatly on the pan. In a small bowl combine 1 Tablespoon extra virgin olive oil, cumin, turmeric, curry powder and whisk together . Spread over cauliflower mixture and toss to coat. Roast until fork tender. You may need to use 2 baking sheets/dishes to fit everything.
While the cauliflower is cooking, in a large soup pot, saute onion and garlic until softened with remaining olive oil.. Add the broth to the pot and simmer. Then add the roasted cauliflower mixture and bring to a boil. Lower heat and simmer for at least 20 minutes. Add the coconut milk, salt , pepper and agave. Simmer for another 20 minutes with a lid on . Then using an immersion blender or a high speed blender puree the soup mixture until creamy and smooth. Add the arrowroot starch to thicken (if needed) and simmer for another 15 minutes. Add more Arrowroot Starch as needed. Taste and adjust seasonings as needed. Keep on low until ready to serve.
Serve garnished with hot sauce, pumpkin seeds, roasted chickpeas, hemp seeds, sunflower seeds , crumbled kale chips.