Wash and chop vegetables, keep the garlic whole, mix in a large bowl with olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and red chili flakes.
Spread vegetables on a sheet pan lined with parchment paper and cook at 350 degrees for 30 minutes. Then turn heat up to 400 degrees and cook an additional 30 minutes.
Remove from oven and place roasted vegetables in a large stockpot, add water, 1.5 teaspoons salt, and 1/2 teaspoon fresh ground black pepper and red chili flakes.
Over medium-high heat bring to a simmer. Once at a rolling simmer, reduce heat to low, and continue to cook at a light simmer uncovered for 20 minutes. Add curry paste and coconut milk and simmer 10 minutes. Remove from heat.
You have a few options for blending and this is where you add the coconut butter.
First half, blend to a silky smooth texture. It's very important to blend the soup while is it hot; this is the only way to get the proper texture. Be cautious when blending the hot liquid as pressure and steam can build in the blender. To blend hot liquids, first remove the small top of the blender. Then hold a folded tea towel over the top to prevent build-up in pressure.
Add salt and pepper to taste.
You can also use just one type of coconut. The milk has a delicate texture that is reminiscent of heavy cream. The coconut butter almost gets to the point of silkiness, but it has additional health benefits and none of the additives or preservatives.
This soup is delicious as a silky blended soup or it can be a broth-based soup with chunks of vegetables or in the middle by doing half and half. If you're going the broth-based route then skip the coconut butter and add some cooked pulled or diced meat. No matter what make, be sure to try at least half of it as the silky blended soup.