1. Roast the garlic and tomato Preheat the oven to 420º F and line a small baking tray with parchment paper. Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed. Drizzle the garlic and tomato with olive oil and roast for 25 minutes. Remove from the oven and let cool on a counter.
4. Combine ingredients Add the onion and carrot back to the pot along with the paprika, cumin, cayenne pepper and the remaining salt. Peel the tomato, slice it in half, remove the seeds and roughly chop. Squeeze the garlic pulp out of its skin and add it along with the tomato to the soup. Simmer for 5 more minutes.
5. Blend and add the coconut milk Using an immersion blender, puree the soup. If you're using a stand blender, you can puree the soup in batches. If soup is too thick to your liking, add ½ - 1 cup of broth. Add the coconut milk and heat through, adjusting the seasoning if necessary. Remove the soup from the heat.