Add 1 or 2 cups of chicken stock and the thai curry paste to your
blender with the roasted vegetables, and blend until very smooth. (If your
blender isn’t big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the can of coconut cream and enough chicken stock to reach your desired soup thickness. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner (like I do!), use 4 cups of chicken stock.