Preheat the oven to 375F and line two baking sheets with parchment paper.Add the sliced carrots to one baking sheet and the cauliflower florets to the other.Drizzle olive oil over the carrots and cauliflower. Add paprika to the carrots, and a sprinkling of salt to both (I used about 1/2 teaspoon for each). Toss the cauliflower and carrots to combine the veg with the olive oil / salt / spices.Roast for 35 minutes, until fork tender.Remove and let cool 10 minutes, so that they reach a workable temp.While the roasted veg is cooling, caramelize the onion in your soup pot with 1 teaspoon of olive oil (this takes 10 mins or so). You want the onions to go beyond translucent, becoming slightly golden and beginning to brown.Add the carrots, cauliflower, vegetable stock, coconut milk, white wine, water, turmeric, and paprika. Stir to combine.Cook 10-15 minutes on medium high heat, until the soup is boiling and the flavors begin to meld together.Using an electric hand blender, blend everything together until smooth. Alternately, you can add the soup to a high powered blender and pulse in batches (let it cool slightly so you can handle the temp in the blender).Once the soup is creamy and well blended, add the salt, to taste.Serve topped with basil (or rosemary!). Enjoy!